tag:blogger.com,1999:blog-56981651903217800232024-03-18T22:17:51.118-07:00Chicho's KitchenA home cooking blog from my little kitchen in Paris. An experience of diverse recipes and various cuisines.Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.comBlogger306125tag:blogger.com,1999:blog-5698165190321780023.post-26576518044848518722019-07-03T01:36:00.000-07:002019-07-03T01:36:18.314-07:00Kafta in tahini sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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I am really late on updating my recipes on the blog. I am posting on Instagram all my recipes step by step in stories and highlights if you wish to have a look. Meanwhile, I will promise I will add all the recipes here!! This recipe is Kafta cooked with a tahini sauce. It can be served with rice or pita bread.<br />
<br />
For the kafta:<br />
500g lean meat<br />
1/4 cup parsley<br />
1 tsp cinnamon<br />
2 tsp cumin<br />
pinch of cayenne pepper<br />
1 tsp salt<br />
2 garlic cloves<br />
<br />
Tahini sauce:<br />
1/2 cup tahini<br />
1/4 cup lemon juice<br />
1/2 cup hot water<br />
salt<br />
<br />
In a food processor, combine the kafta ingredients. Pulse until they are well mixed.<br />
Shape them into sausages.<br />
In a baking dish, add some oil and add the sausages then bake until cooked, around 30 mn.<br />
Prepare the tahini sauce. Mix all the ingredients together.<br />
Remove the kafta from the oven and pour the sauce on top.<br />
Bake for another 10 mn, then grill a few minutes until top is golden and sauce is thickened.<br />
Serve with rice, or pita bread. </div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com164tag:blogger.com,1999:blog-5698165190321780023.post-10971265141523857342019-06-12T05:16:00.001-07:002019-06-12T05:17:32.690-07:00Kibbet el raheb<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Ingredients:<br />
3 cups fine bulgur<br />
1 onion grated<br />
2 tbsp sumac<br />
3 cups flour<br />
salt and pepper<br />
1/2 tsp of each cinnamon and cumin<br />
<br />
Filling:<br />
1/2 kg onions, sliced<br />
oil<br />
2 tbsp sumac<br />
salt and pepper<br />
1/4 cup chopped walnuts<br />
<br />
Rinse bulgur then squeeze out excess water.<br />
Set aside for half an hour.<br />
<br />
Rub the bulgur adding 1/4 cup of water gradually. Add the grated onion and knead. Then add 3 cups of flour gradually.<br />
Season with salt, pepper, cumin and cinnamon. Keep on adding water. Dough should be sticky and form a ball.<br />
<br />
Make the filling. Saute the sliced onions with oil, add the sumac, salt and pepper. When browned, add the chopped walnuts. <br />
<br />
Divide dough in half. Oil a baking dish and layer the first half. Spread the filling and add the second half. Design with diamond pattern, brush with oil and bake for 45 mn.<br />
<br />
<br />
<br /></div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com31tag:blogger.com,1999:blog-5698165190321780023.post-58626904979945598182019-05-21T06:17:00.002-07:002019-05-21T06:17:23.654-07:00Beef Shawarma <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Ingredients:<br />
For the beef marinade:<br />
1 kg sirloin cut into strips<br />
1/3 cup olive oil<br />
1/3 cup vinegar<br />
2 lemons juiced and zested<br />
2 tbsp shawarma spices<br />
<br />
Tarator sauce:<br />
1 garlic clove<br />
1/2 cup tahini paste<br />
1/4 cup water<br />
2 lemons juiced<br />
salt<br />
<br />
For serving:<br />
Sliced tomatoes/sliced pickles/sliced red onions/chopped parsley<br />
<br />
Start with marinating the beef by whisking the lemon juice, zest, olive oil, vinegar and garlic and shawarma seasoning.<br />
Add the beef, cover with plastic wrap and keep in the fridge at least 1 hour.<br />
When ready to cook, add 1 big sliced onion to the meat, mix and cook on high heat.<br />
When starting to boil, turn the heat to low and simmer for 20 mn.<br />
Prepare the tarator by mixing the ingredients in a bowl.<br />
<br />
Serve with sliced tomatoes/sliced pickles/sliced red onions/chopped parsley</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com55tag:blogger.com,1999:blog-5698165190321780023.post-65638688403131786442019-05-13T05:56:00.002-07:002019-05-13T05:56:42.520-07:00Kafta w batata or lebanese kafta and potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Ingredients:<br />
<br />
For the Kafta patties:<br />
500g minced meat<br />
1/4 cup chopped parsley<br />
1 onion chopped<br />
1/2 tsp salt<br />
1/2 tsp allspice<br />
1/4 tsp cinnamon<br />
<br />
2 large potatoes<br />
3 tomatoes<br />
1 big onion<br />
1 cup tomato juice diluted with 1/2 cup water<br />
salt and pepper<br />
Oil<br />
<br />
Make the kafta by mixing the meat, parsley, onion, and spices in a food processor.<br />
When done, form patties. Put some oil in a baking dish and layer the patties.<br />
Top with slices potatoes, then with slices tomatoes and at the end with sliced onions.<br />
Mix the tomato juice with water, season with salt and pepper and pour it on top.<br />
Cover with aluminium foil and bake for 45 mn at 180C.<br />
Remove the foil and bake again for 10 mn or until potatoes are cooked.<br />
<br />
You can serve alone or with rice.<br />
<br />
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Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com74tag:blogger.com,1999:blog-5698165190321780023.post-60705309083577818512019-05-01T23:31:00.002-07:002019-05-01T23:31:59.866-07:00Baked chicken and potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients:</div>
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4 chicken filets cut into strips</div>
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3 potatoes cut into wedges</div>
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1 tbsp grainy mustard</div>
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1 lemon juiced</div>
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1 tsp oregano</div>
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1 tsp paprika</div>
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3 tbsp Oil</div>
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Salt and pepper</div>
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4 garlic cloves mashed</div>
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<br /></div>
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Marinate the chicken strips with the grainy mustard, oil, garlic, salt and pepper, lemon juice, oregano and paprika.</div>
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Meanwhile, parboil the potato wedges for about 10 mn then drain.</div>
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Transfer the potatoes to a baking dish. Add the chicken and the marinade, cover with foil and bake for about 35 mn. Remove the foil and cook for another 10 mn or until golden. Serve with garlic paste and salad.</div>
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Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com33tag:blogger.com,1999:blog-5698165190321780023.post-90549410705182593072019-04-25T00:22:00.000-07:002019-04-25T00:22:04.257-07:00Classic Lasagna<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
1 tbsp oil<br />
1 big onion, finely chopped<br />
4 garlic cloves, minced<br />
1/2 kg ground beef mince<br />
700g passata or tomato puree<br />
3 tbsp tomato paste<br />
1 beef or vegetable bouillon cube, crushed<br />
1 tsp each dried oregano and basil<br />
salt and pepper<br />
<br />
<b>White bechamel:</b><br />
4 tbsp butter<br />
4 tbsp flour<br />
4 cups milk<br />
<br />
Shredded 4 cheese or mozzarella<br />
<br />
Heat oil i a large pot over medium heat, then add in the onion and cook for 8 to 10 mn, or until softened. Add in the garlic and saute for about 1 mn, until fragrant. Add beef and cook while breaking it up with the end of your spoon until browned.<br />
<br />
Pour in passata, tomato paste, crushed bouilon and some water. Mix well to combine and bring to a gentle simmer. Season with salt and pepper. Cover and cook for about 30 mn, mixing occasionally, until the sauce has slightly thickened.<br />
<br />
White sauce:<br />
In a pot, melt butter. remove from hot, add the flour and whisk for about 30 sec.<br />
Place pot back onto stove, reduce heat to low and whisk in 1 cup of the milk slowly, and blend. When blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps.<br />
Increase heat to medium and continue cooking the sauce until thickened.<br />
<br />
Layer the cooked lasagna sheets in a baking dish, top with meat sauce, then bechamel then cheese. Repeat layering. Bake for 20 mn. Broil top until golden. <br />
<br /></div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com15tag:blogger.com,1999:blog-5698165190321780023.post-60926534210158420672019-03-20T02:54:00.002-07:002019-03-20T02:54:44.362-07:00Chicken Stroganoff<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Ingredients:<br />
2 kg chicken filets cut into strips<br />
2 cups chopped mushrooms<br />
1 cup chicken broth<br />
1 onion chopped<br />
2 garlic cloves minced<br />
20 cl heavy cream<br />
1 tsp grainy mustard<br />
1 bay leaf<br />
butter and oil<br />
Salt and pepper<br />
<br />
Heat some oil and butter in a pan and saute the mushrooms until brown. When browned, add the onions and the garlic anc cook on low heat for 5 mn. Set aside.<br />
To the same pot, add the chicken strips with a pinch of salt and brown them. When browned, pour the chicken stock, mustard and bay leaf.<br />
Return the onions and mushrooms to the pot. Bring to a boil, then lower the heat and add the heavy cream. Let it simmer for 5 mn or until sauce thickens. Serve with rice, pasta or french fries.</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com19tag:blogger.com,1999:blog-5698165190321780023.post-86680979967601346552019-03-20T02:11:00.000-07:002019-03-20T02:11:49.458-07:00Balila<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Ingredients:<br />
<div class="document__title-container split-header">
<ol class="list-unstyled ingredient-list__contents ui-sortable" data-behavior="sortable" data-record-list=" <li class="ingredient " id="new_ingredient" data-record="/us/recipes/801579-balila/ingredients">
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<div class="ingredient__details" itemprop="ingredients" data-field data-field-name="quantity_and_name" data-field-hint='Press RETURN to add new ingredient' data-placeholder="100g flour" data-maxlength="200">
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<a class="faint" tabindex="-1" title="Delete ingredient" data-behavior="delete" data-message="Are you sure you want to delete this?" href="#"><i class="icf icf--close "></i></a>
<i data-behavior="handle" class="icf icf--sortable "></i>
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</li>
" data-sort-url="/us/recipes/801579-balila/ingredients/sort" style="text-align: left;">
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<span class="ingredient__quantity">2 cups</span> cooked chickpeas
<br />
<div class="field-group--ingredient" data-field-group="" style="text-align: left;">
<div class="ingredient__details" data-field-hint="Press RETURN to add new ingredient" data-field-name="quantity_and_name" data-field="" data-maxlength="200" data-placeholder="100g flour" itemprop="ingredients">
<span class="ingredient__quantity">3 clove</span> garlic, crushed
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<div class="ingredient__details" data-field-hint="Press RETURN to add new ingredient" data-field-name="quantity_and_name" data-field="" data-maxlength="200" data-placeholder="100g flour" itemprop="ingredients">
<span class="ingredient__quantity">1/2 cup</span> olive oil
</div>
<div class="ingredient__details" data-field-hint="Press RETURN to add new ingredient" data-field-name="quantity_and_name" data-field="" data-maxlength="200" data-placeholder="100g flour" itemprop="ingredients">
<span class="ingredient__quantity">1 tsp</span> cumin
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<div class="ingredient__details" data-field-hint="Press RETURN to add new ingredient" data-field-name="quantity_and_name" data-field="" data-maxlength="200" data-placeholder="100g flour" itemprop="ingredients">
<span class="ingredient__quantity">1 tsp</span> salt<br />
Roasted pine nuts </div>
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<div data-record="/us/recipes?partial=cooking_time" id="cooking_time_recipe_801579">
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<br />
In a pot, heat some oil, add the minced/pounded garlic and the cumin. Cook for only 30 seconds as we dont want the garlic to burn. Add the cooked chickpeas.</div>
<div class="subtle" data-field-name="cooking_time" data-field="" data-maxlength="50" data-placeholder="How long to cook?">
Add 1/4 cup olive oil, and let cook over low heat for 10 mn, stirring.</div>
<div class="subtle" data-field-name="cooking_time" data-field="" data-maxlength="50" data-placeholder="How long to cook?">
Remove half the chickpeas, and mash a little bit not too much.</div>
<div class="subtle" data-field-name="cooking_time" data-field="" data-maxlength="50" data-placeholder="How long to cook?">
Add them again. Add the roasted pine nuts and the remaining olive oil.</div>
<div class="subtle" data-field-name="cooking_time" data-field="" data-maxlength="50" data-placeholder="How long to cook?">
Mix and serve with bread.</div>
</div>
</div>
</div>
</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com22tag:blogger.com,1999:blog-5698165190321780023.post-88603593356452041392019-03-19T06:14:00.001-07:002019-03-19T06:14:18.296-07:00Roasted cauliflower and lentil salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Ingredients:<br />
1 cup green lentils<br />
1 head cauliflower<br />
1/2 cup raw almond sticks or pine nuts<br />
1 cup baby spinach or rocket leaves<br />
Olive oil<br />
1/4 tsp cumin<br />
1/4 tsp ginger<br />
1/4 tsp allspice<br />
<br />
Vinaigrette<br />
3 tbsp tahini<br />
3 tbsp lemon juice<br />
1 tsp honey<br />
2 tbsp water<br />
1 tbsp olive oil<br />
salt and pepper<br />
<br />
Roast the almonds, set aside.<br />
Cook the lentils until tender. Drain and set aside.<br />
Toss the cauliflower florets with some oil and the spices and roast until brown.<br />
In a bowl, whisk the tahini, lemon juice, and honey. Add 1 tbsp of olive oil and 2 tbsp of water. Season.<br />
In a salad bowl, add the baby spinach or rocket leaves, then add the cooked lentils. Toss the cauliflower florets and almonds. Pour the dressing, toss and serve.</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com21tag:blogger.com,1999:blog-5698165190321780023.post-71667421275919148132019-03-14T23:32:00.000-07:002019-03-14T23:39:02.619-07:00Lebanese Potato souffle<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyLhvA68jDQ4gUyrUKJZ6R2BMTSgT6L4w_UzMqjN0_pYVHy_6hrK5lMjFn5Z2UsgaR_4z2ychcWobSoxP-wxR1y1NxGy28-kYBQ7Yn4KoxXDtzpn0IgOqaSNRzrPdPMna9dgVmN4N5lw/s1600/IMG_0756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyLhvA68jDQ4gUyrUKJZ6R2BMTSgT6L4w_UzMqjN0_pYVHy_6hrK5lMjFn5Z2UsgaR_4z2ychcWobSoxP-wxR1y1NxGy28-kYBQ7Yn4KoxXDtzpn0IgOqaSNRzrPdPMna9dgVmN4N5lw/s640/IMG_0756.JPG" width="480" /></a></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxctoZAJ9Gc99iEviD6WxsAdWOOH3vG9Br3K20vNlUkkcxaq2kwGdvQa7Ky_6QPKVScsCVpRLX6-2DhVCjKuQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />
<div style="text-align: center;">
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<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
1.5 kg potatoes</div>
<div style="text-align: left;">
1/2 cup milk</div>
<div style="text-align: left;">
2 tbsp butter</div>
<div style="text-align: left;">
salt and pepper</div>
<div style="text-align: left;">
1 onion diced</div>
<div style="text-align: left;">
250 g minced beef</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Boil the potatoes, drain then mash them with milk, butter salt and pepper. Divide the mixture in half.</div>
<div style="text-align: left;">
Spoon half of the mixture in a baking tray.</div>
<div style="text-align: left;">
Meanwhile, cook the onion with some oil, add the meat and cook until brown.</div>
<div style="text-align: left;">
Spoon the meat mixture on top of the potato and then add the other half and level it.</div>
<div style="text-align: left;">
Spread some breadcrumbs on top then some pieces of butter.</div>
<div style="text-align: left;">
Place in oven for 20 mn then broil until top is golden.</div>
</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com34tag:blogger.com,1999:blog-5698165190321780023.post-6177644875150993702019-03-14T07:52:00.002-07:002019-03-14T07:52:32.047-07:00Fish fillets in tahini sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients<br /><br /> For the sauce <br />4 cloves garlic <br />1 teaspoon salt<br />
1/2 cup tahini <br />1/4 cup fresh lemon juice <br />1/2 cup cold water <br /><br />For the fish and marinade <br />1 1/2 pounds firm-fleshed skinless fish fillets,<br />
3 tbsp olive oil <br />
3 tbsp lemon juice<br />
3 tbsp finely chopped lemon zest <br />1 1/2 tsp ground cumin <br />salt and pepper<br />
Roasted pine nuts or almond sticks<br /><br /> In a mortar crush the 4 cloves of the garlic and the salt to form a paste, then transfer to a mini food processor along with the tahini and lemon juice. Pulse, gradually adding 1/2 cup of the water, to form a smooth, thick mixture.<br />
<br />For the fish and marinade: Rinse the fish carefully in a mixture of cold water and a little lemon juice. Pat dry with paper towels.<br /><br />Combine the cumin, salt, pepper, lemon and lemon zest and the 3 tbsp of oil. Add to the fish and rub the mixture into the fish. Let sit at room temperature for 15 to 30 minutes.<br /><br />
Preheat the over and cook the fillets until crisp, golden and just cooked through.<br /><br />
Arrange the fish on a platter. Pour the tahini sauce on top. Garnish with pine nuts or almond sticks. Serve warm or cold.</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com69tag:blogger.com,1999:blog-5698165190321780023.post-55659421221411724412018-10-03T23:02:00.000-07:002018-10-03T23:02:07.794-07:00Mediterranean chicken with artichokes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIvDkegPqC_77T3p6p0gjdY3RtVvZU_WAlht-J50qJR_b6LD0jsyf4Yemfdg24Uyapo6XuyjY5cX6Mu0IsN1FFxPzLom8gmRPFns0XN32qNIlyz0TQUw57fc4cfTCsE_pNk86HsxH3bc/s1600/IMG_E4744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIvDkegPqC_77T3p6p0gjdY3RtVvZU_WAlht-J50qJR_b6LD0jsyf4Yemfdg24Uyapo6XuyjY5cX6Mu0IsN1FFxPzLom8gmRPFns0XN32qNIlyz0TQUw57fc4cfTCsE_pNk86HsxH3bc/s640/IMG_E4744.JPG" width="640" /></a></div>
<br />
Ingredients:<br />
1 onion, diced<br />
3 garlic cloves, minced<br />
mushrooms, sliced<br />
12 cherry tomatoes, halved<br />
1 can artichoke hearts, quartered<br />
4 chicken breasts, sliced<br />
frresh spinach, a couple of handfuls<br />
1 tbsp balsamic vinegar<br />
1 tsp dried mint<br />
1 tsp orgenao<br />
2 tbsp fresh basil, chopped for garnish<br />
salt and pepper to taste<br />
<br />
In a large skillet over medium heat, add 1 tbsp of oil and brown the chicken slices. Set aside.<br />
In the same skillet, add the onions, and saute for 4 mn.<br />
Add the minced garlic and saute for another minute.<br />
Add the sliced mushrooms and cook for 5-7 mn until golden. Add salt and pepper.<br />
Add 1 tbsp of olive oil and 1 tbsp of balsamic vinegar to the skillet and toss in the cherry tomatoes and the artichokes. Sprinkle the mint and oregano, and stir.<br />
Next add the chicken and spinach to the pan, stir and cook for 2 mn. Add more salt if needed.<br />
Serve hot garnished with fresh basil.</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com4tag:blogger.com,1999:blog-5698165190321780023.post-30343357137189724672018-10-03T22:55:00.001-07:002018-10-03T22:55:23.541-07:00Eggplant and zucchini bulgur pilaf<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4Ar7W1EY0GbtpxQw9SY_mMEPM_tuFozNnsGP95TiUXbR607SoU4h2Rsiu7VUE5YuJ8So3N7eDn425uYxdu5vCa-foEiN5qOVY3gIzDchbcT-O23lpCIEYvEWffWsIsn4x_t6y-5pkxM/s1600/IMG_4400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1390" data-original-width="1600" height="553" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4Ar7W1EY0GbtpxQw9SY_mMEPM_tuFozNnsGP95TiUXbR607SoU4h2Rsiu7VUE5YuJ8So3N7eDn425uYxdu5vCa-foEiN5qOVY3gIzDchbcT-O23lpCIEYvEWffWsIsn4x_t6y-5pkxM/s640/IMG_4400.jpg" width="640" /></a></div>
<br />
Ingredients:<br />
1 kg eggplant cubed<br />
1/2 kg zucchini cubed<br />
1 onion chopped<br />
4 garlic cloves minced<br />
1 tsp tomato paste<br />
4 tomatoes chopped<br />
2 cups coarse bulgur<br />
4 cups water<br />
1 tsp paprika<br />
1 tsp cumin<br />
salt and pepper<br />
<br />
Heat oil in a pot and saute the eggplant cubes. When browned, set aside.<br />
Saute in the same pot the zucchini cubes, then set aside.<br />
In the same pot, saute the onion, then the garlic.<br />
Add the tomatoes, and the tomato paste, the spices, salt and pepper and let cook for 5 mn.<br />
Add the bulgur, eggplants, zucchinis and water. Toss to combine.<br />
Cover the pot and allow to cook on low heat for about 25 mn or until bulgur absorbs the water. </div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com7tag:blogger.com,1999:blog-5698165190321780023.post-52561593430105488232018-04-20T00:53:00.003-07:002018-04-20T00:59:23.486-07:00Pumpkin kibbe or Kebbet laktin<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<span style="font-size: small;"><span style="font-family: inherit;"><b> Ingredients:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 kg pumpkin, that makes about 21/2 cup of pumpkin puree</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">3 cups fine bulgur</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 onion, finely chopped</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/2 tsp cinnamon</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 tsp allspice</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 tsp cumin</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">11/2 tsp salt</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/2 cup flour<b><br /></b></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">
</span></span><span style="font-size: small;"><span style="font-family: inherit;"><b>For the filling:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">2 cups canned chickpeas, drained and peeled</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 kg onion, sliced</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">2 tbsp sumac</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">4 tbsp pomegrante molasses</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 tbsp salt</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/3 cup oil</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/2 tsp cinnamon</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 tsp a;;spice</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/2 tsp cumin</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">2 cups swiss chard or spinach, chopped<b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">
</span></span>
<br />
<ol style="text-align: left;">
</ol>
<span style="font-size: small;"><span style="font-family: inherit;">Peel the pumpkin and cut into
medium-sized pieces; transfer to a pot, cover it with water and cook on
high heat. Upon boiling, reduce temperature, cover up and cook for about
40 minutes or until fully cooked.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br /><span style="font-size: small;"><span style="font-family: inherit;">Place the pumpkin in a colander and
squeeze to drain as much water as possible (leave it aside for a minimum
of 4 hours to fully drain).</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br /><span style="font-size: small;"><span style="font-family: inherit;">Blend the pumpkin with an immersion blender.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br /><span style="font-size: small;"><span style="font-family: inherit;">In a large bowl, mix the bulgur and the pureed pumpkin. Add the finely chopped onion, salt, spices and mix. Set aside for 20 minutes.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br /><span style="font-size: small;"><span style="font-family: inherit;">Add the flour to the mix and knead the kibbeh dough.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">
</span></span><span style="font-size: small;"><span style="font-family: inherit;"><b>Filling directions:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">
</span></span>
<br />
<ol style="text-align: left;">
</ol>
<span style="font-size: small;"><span style="font-family: inherit;">In a skillet, add the oil and onions. Saute the onions over high heat until they become translucent.</span></span><br /><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes.</span></span><br /><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Add the sumac, pomegranate molasses,
cinnamon, allspice, and cumin powder. Cook for one additional minute, place
the mixture in a bowl and let it cool down completely.</span></span><br />
<br /><span style="font-size: small;"><span style="font-family: inherit;">Divide the pumpkin kibbeh dough to 2 equal portions.</span></span><br /><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Grease a round baking tray. Spread the first half of the kibbeh over the baking tray.</span></span><br /><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Evenly spread the stuffing over it.</span></span><br /><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Top it with the other half of the
pumpkin kibbeh dough. Wet your palm, spread and flatten the surface of
the kibbeh, ensuring that it covers the whole surface.</span></span><br /><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">With a pairing knife, score in diamond patterns.</span></span><br /><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Pour the oil evenly on top.</span></span><br /><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Bake in a preheated oven to 200°C/400°F, for about 30 minutes or until well cooked.</span></span><br /><span style="font-size: small;"><span style="font-family: inherit;">Broil for 5 minutes to a golden color. </span></span><br />
<ol>
</ol>
</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com1tag:blogger.com,1999:blog-5698165190321780023.post-32838021782614213132018-04-10T05:18:00.002-07:002018-04-10T05:18:16.155-07:00Bazella w rezz or Lebanese peas stew with rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Ingredients:<br />
2 small bags frozen peas and carrots<br />
1 big onion<br />
200g meat chunks<br />
2 bay leaves<br />
1 cinnamon stick<br />
1 tbsp tomato paste<br />
7spices/allspice/salt and pepper<br />
<div style="text-align: left;">
<br /></div>
In a pot, saute the onion with some oil. Add the meat cubes, the cinnamon stick and the bay leaves. Saute the meat 2 mn. Add water and let them simmer until cooked.<br />
When done, remove only the cinnamon stick and bay leaves. Add the frozen peas and carrots to the pot, the tomato paste and the spices. Season with salt and pepper, and let it cook on low heat for half an hour.<br />
<br />
Serve with rice.</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com17tag:blogger.com,1999:blog-5698165190321780023.post-25809022736082385072018-04-04T01:30:00.002-07:002018-04-04T01:30:45.269-07:00Sbenegh w rezz - Spinack and rice<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
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<br />
Since childhood, I remember mom cooking different stews with a side of rice. Honestly, they weren't my favorite as a child. But now, I can live on them, especially the spinach and rice dish. Usually it is made with meat but I wanted to try to healthiest version and skip the meat. It was delicious! The lemon juice added gave it a yummy taste.<br />
<br />
Ingredients:<br />
1 medium onion, diced<br />
5 garlic cloves, minced<br />
1 tsp allspice<br />
salt and pepper<br />
frozen or fresh spinach (drained and squeezed)<br />
1 bunch chopped cilantro<br />
lemon juice<br />
Cooked rice<br />
Pine nuts<br />
<br />
<div class="extras">
</div>
<div class="fd-ad">
</div>
<div class="fd-ad">
</div>
<div style="text-align: left;">
<span style="font-weight: normal;">Heat some of oil in a pot, fry the nuts until
brown. Set aside. </span></div>
<div style="text-align: left;">
<span style="font-weight: normal;">In same pot, add onions, fry for 5 minutes. Add garlic, and coriander.
Stir for 2 minutes. Add the spinach. Cover and simmer on low heat till the spinach
start releasing its juice, add water or stock, spices, lemon juice, salt and pepper. Cook on low heat for 1/2 hour. Serve
with rice, sprinkled with the nuts.</span></div>
</div>
</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com2tag:blogger.com,1999:blog-5698165190321780023.post-24610117926053725332018-03-15T07:43:00.002-07:002018-03-15T07:43:24.848-07:00Egyptian Eggplant Moussaka <div dir="ltr" style="text-align: left;" trbidi="on">
This is a perfect vegetarian dish made with eggplants and simmered with a tomato sauce. I like to eat it with lebanese bread and green onions. The eggplants can be deep fried but I roasted them in the oven for a lighter version. It is a very simple recipe and a delicious one! The recipe I am sharing today is not the same moussaka everybody knows, it is called Tipsi in Iraq and Moussaka in Egypt and in it the
eggplant is usually cut into chunks, fried and then cooked in a
tomato sauce with green peppers. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/39014645940/in/dateposted-public/" nbsp="" title="IMG_2661"><img alt="IMG_2661" height="894" src="https://farm1.staticflickr.com/784/39014645940_9df6bcf434_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Ingredients:<br />
2 large eggplants<br />
2 green pepper<br /> 500g tomatoes<br /> 2 tbsp olive oil<br /> 1/4 cup water<br /> 1 tbsp minced garlic<br /> 2 tbsp tomato sauce<br /> 2 tbsp ketchup<br /> 1/4 cup white vinegar<br /> 1 tsp salt<br /> 1 tsp allspice<br /> 1 tsp cumin<br /> 1 tsp coriander<br /> 1 tsp paprika<br /><br /> Cut the eggplants into chunks. If you want you can fry them until brown or like me toast them in the oven. Set aside.<br />Cut the pepper into cubes and saute it in some oil until cooked.<br /><br />
For the sauce, add two tablespoons of olive oil to a pot and saute the garlic until fragrant<br /> Add the tomato sauce, ketchup, chopped tomatoes, with a quarter cup of water. Cook over medium heat for 10 minutes while stirring occasionally.<br /> Add the spices, eggplants, peppers, and stir.<br /> Turn off the heat, cover the pot and leave it aside for at least 10- 15 minutes to allow the flavors to blend<br /> Add the vinegar and stir. Now your moussaka is ready for serving.<br /> Serve with pita bread and french fries</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com29tag:blogger.com,1999:blog-5698165190321780023.post-88847517790261480742018-03-15T07:26:00.000-07:002018-03-15T07:26:06.121-07:00Fattet batenjen or lebanese eggplants with garlicky yogurt<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">Fattet Batenjen is a classic Lebanese dish made throughout the country. The original recipe requires deep frying the eggplant chunks and the lebanese bread, but as you already know me I always tend to choose light meals as it is healthier. The original recipe is very tasty but the light version is also delicious. Instead of deep frying the eggplants, i toasted them in the oven with only 1 tbsp of vegetable oil. I also toasted the bread. No frying for me!!</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">The dish is unique, delicious, healthy and vegetarian! Plus
it can be served as an entree or appetizer!! </span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;"><br /></span></span>
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/40114369674/in/dateposted-public/" nbsp="" title="IMG_E2685"><img alt="IMG_E2685" height="768" src="https://farm1.staticflickr.com/803/40114369674_35f7442281_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;"><br /></span></span>
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">Ingredients:</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">2 large eggplants</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">2 cups yogurt, greek yogurt</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">2 tbsp tahini</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">3 garlic cloves</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">salt and pepper</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">1/2 tsp cumin</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">1/2 tsp allspice</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">canned or cooked chickpeas </span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">lebanese bread, toasted</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">pine nuts or almonds toasted</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">drizzle of olive oil</span></span><br />
<br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">Heat the oven to 180C. Cut your eggplants into large chunks, mix them with 1 tbsp of oil and toast them in the oven until browned. Season them with cumin, allspice and set aside.</span></span><br />
<br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">In a bowl, mix the yogurt with the mashed garlic, tahini, salt and pepper. </span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;"><br /></span></span>
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;">Now assemble, first place the eggplants in a dish, then the chickpeas, then the yogurt, then the bread and finish with the pine nuts. Drizzle some olive oil and serve.</span></span><br />
<span style="font-size: 16px;"><span style="font-family: playfair display,serif;"><br /></span></span></div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com3tag:blogger.com,1999:blog-5698165190321780023.post-42864080496351180162018-01-29T22:49:00.000-08:002018-01-29T22:57:37.294-08:00Chicken salad with avocado and mango salsa<div dir="ltr" style="text-align: left;" trbidi="on">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/25109784857/in/dateposted-public/" nbsp="" title="IMG_E1461"><img alt="IMG_E1461" height="768" src="https://farm5.staticflickr.com/4618/25109784857_3dde01dfb6_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<div class="wprm-recipe-header wprm-color-header">
This salad is amazing, the flavors of the mango and coriander salsa give it a really nice taste. It's full of delicious things, but doesn't seem too complicated to put together.
<br />
This is a salad that should be enjoyed year-round. <br />
<br />
Ingredients<br />
Marinade/Dressing:<br />
<span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name">olive oil</span><br />
<span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">freshly squeezed lemon juice</span><br />
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">fresh chopped cilantro</span> <span class="wprm-recipe-ingredient-notes">(coriander)</span><br />
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-amount">4 </span><span class="wprm-recipe-ingredient-unit">cloves</span> <span class="wprm-recipe-ingredient-name">garlic</span> <span class="wprm-recipe-ingredient-notes">, crushed</span><br />
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">honey</span><br />
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">ground Cumin</span><br />
<span class="wprm-recipe-ingredient-amount">1 1/4</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">salt</span><br />
<br />
Salad:</div>
</div>
</div>
</div>
</div>
<div class="wprm-recipe-ingredient-group">
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"> <span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-name">chicken thigh fillet</span> <span class="wprm-recipe-ingredient-notes"></span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"> <span class="wprm-recipe-ingredient-amount">5</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-notes">lettuce leaves, washed and dried</span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"> <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">red pepper</span>,<span class="wprm-recipe-ingredient-notes"> deseeded and sliced</span></li>
</ul>
</div>
<div class="wprm-recipe-ingredient-group">
<div class="wprm-recipe-group-name wprm-recipe-ingredient-group-name">
Mango Salsa:</div>
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"> <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">large mango</span> <span class="wprm-recipe-ingredient-notes">, diced</span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"> <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">avocado</span> <span class="wprm-recipe-ingredient-notes">, diced</span></li>
<li class="wprm-recipe-ingredient" itemprop="recipeIngredient"> <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">green onion</span><span class="wprm-recipe-ingredient-notes">, sliced</span></li>
</ul>
</div>
<div class="wprm-recipe-instructions-container">
<div class="wprm-recipe-header wprm-color-header">
Instructions</div>
<div class="wprm-recipe-instruction-group">
<ol class="wprm-recipe-instructions">
<li class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Whisk
marinade ingredients together to combine. Pour a third of the marinade
into a shallow dish to marinade the chicken fillets for at least 15
minutes (ideally one to two hours if you have the time). Refrigerate the
reserved untouched marinade to use as a dressing.</div>
</li>
<li class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Heat
about one teaspoon of oil in a grill pan or skillet over medium-high
heat and grill chicken fillets on each side until golden, crispy and
cooked through. (Grill in batches of two to prevent excess water being
released.) Once chicken is cooked, set aside and allow to rest.</div>
</li>
<li class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers and until cooked to your liking.</div>
</li>
<li class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
While
peppers are cooking, prepare the mango salsa. Combine the mango,
avocado and green onion in a bowl. Add in two tablespoons of the
reserved dressing to the salsa. Set aside.</div>
</li>
<li class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Slice
chicken into strips and prepare salad with leaves, sliced peppers and
mango salsa. Top with the chicken strips. Drizzle with remaining
dressing.</div>
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
</div>
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
<span style="font-size: x-small;">Inspired from cafedelites.com</span> </div>
</li>
</ol>
</div>
</div>
</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com2tag:blogger.com,1999:blog-5698165190321780023.post-12200245116559914702018-01-24T00:22:00.000-08:002018-01-24T00:27:42.708-08:00Tuna with samkeh harra sauce<div dir="ltr" style="text-align: left;" trbidi="on">
This is another simpler version of the samkeh harra recipe, made with tuna cans, but you can definitely replace the tuna with fish fillets. If you want a quick night meal, you can just use this recipe, it's healthy, simple and delicious.<br />
<br />
The samkeh harra recipe is a lebanese speciality. Translated from arabic it simply means "spicy fish". <span class="st">This dish hails from Tripoli, Lebanon's
Northern port city. Usually it is made with </span>white-fleshed fish, such as sea bass, dogfish, grey mullet, grouper, John Dory or cod. You can get fillets, too, if it is more convenient, or even more convenient use tuna cans.<br />
<br />
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Ingredients:<br />
3 cans tuna, drained<br />
1/2 cup tahini<br />
1/2 cup lemon<br />
1 onion<br />
1 garlic clove<br />
1/2 tsp chili peper<br />
1/2 tsp ground cumin<br />
A small handful coriander leaves<br />
Pine nuts for garnish<br />
<br />
Drain the tuna cans, place in a bowl. Chop the onion and add it on top.<br />
In a small bowl, mix the tahini, lemon, garlic clove, chili pepper, cumin. Mix with a fork.<br />
Add them on top of the tuna and mix. Add the chopped coriander and mix. Garnish with roasted pine nuts</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com2tag:blogger.com,1999:blog-5698165190321780023.post-81180798795918473732018-01-03T01:39:00.002-08:002018-01-03T01:39:19.103-08:00Marble cake<div dir="ltr" style="text-align: left;" trbidi="on">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/38759440671/in/dateposted-public/" nbsp="" title="IMG_E9800"><img alt="IMG_E9800" height="768" src="https://farm5.staticflickr.com/4582/38759440671_fc05f13fc2_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Ingredients:<br />
6 eggs<br />
zest of 1 lemon<br />
1 tsp vanilla <br />
1 1/2 cup sugar<br />
3/4 cup oil<br />
1 cup milk<br />
3 cups flour<br />
3 tsp baking powder<br />
3 tbsp cocoa<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/37872925905/in/dateposted-public/" nbsp="" title="IMG_E9799"><img alt="IMG_E9799" height="768" src="https://farm5.staticflickr.com/4575/37872925905_62fa38f2f5_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Pre-heat oven on 180°C /350°F.
<br />
<div class="text_exposed_show">
<br /></div>
<div class="text_exposed_show">
Beat sugar, eggs, vanilla, lemon zest and oil.</div>
<div class="text_exposed_show">
<br /></div>
<div class="text_exposed_show">
Add flour, baking powder and milk. Beat well.</div>
<div class="text_exposed_show" style="list-style-type: none;">
<br /></div>
<div class="text_exposed_show" style="list-style-type: none;">
Divide mixture in 2 bowls. Stir the cocoa powder into one of the mixture. Pour batter in a pre-greased baking pan.</div>
<div class="text_exposed_show" style="list-style-type: none;">
<br /></div>
<div class="text_exposed_show" style="list-style-type: none;">
Alternately spoon the mixtures into the pan.</div>
<br />
Bake for 40-45 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean. <span dir="rtl"><span class="text_exposed_show">.Cool the cake in the pan on a wire rack</span></span><br />
<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/37872923325/in/dateposted-public/" nbsp="" title="IMG_E9803"><img alt="IMG_E9803" height="1024" src="https://farm5.staticflickr.com/4583/37872923325_f51657215f_b.jpg" width="768" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com44tag:blogger.com,1999:blog-5698165190321780023.post-66079136791185795872017-12-12T04:25:00.002-08:002017-12-12T04:25:54.861-08:00Beef Stroganoff - in less than 30 mn<div dir="ltr" style="text-align: left;" trbidi="on">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/38266945734/in/dateposted-public/" nbsp="" title="IMG_E0072"><img alt="IMG_E0072" height="747" src="https://farm5.staticflickr.com/4735/38266945734_d63b0819ab_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Ingredients:<br />
1 tbsp vegetable oil<br />
1 tbsp butter<br />
1 onion, thinly sliced<br />
½ lbs crimini mushrooms, sliced<br />
1 lbs beef steak, cut in strips<br />
salt<br />
pepper, freshly ground<br />
½ cup beef stock<br />
1-bay leaf<br />
1 cup full fat creme fraiche or sour cream<br />
<br />
Heat
oil and butter in a heavy skillet and cook onions and mushrooms over
medium-low heat for 7-10 minutes. Remove and set aside.<br />
<br />
Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.<br />
<br />
Add stock, bay leaf, salt and pepper. Scrape the bottom of the pan with a
spatula to release all the brown bits, they will add much flavour to the
sauce.<br />
<br />
Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.<br />
<br />
Stir in sour cream and take off the heat.<br />
<br />
Serve with rice, mashed potatoes or french fries.</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com11tag:blogger.com,1999:blog-5698165190321780023.post-77566425774161504892017-12-11T04:17:00.000-08:002017-12-11T04:17:15.596-08:00Lebanese green beans with rice - Loubye b lahme<div dir="ltr" style="text-align: left;" trbidi="on">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/38946136542/in/dateposted-public/" nbsp="" title="IMG_E0081"><img alt="IMG_E0081" height="782" src="https://farm5.staticflickr.com/4525/38946136542_5a0e463ac4_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<span class="qty">2 </span><span class="food"> tbsp oil</span><span class="qty"> </span><br />
<span class="qty">1 lb stew meat, cubed or you can use minced meat</span><span class="food"></span><br /><span class="qty">1 </span><span class="food"> medium onion, sliced</span><br /><span class="qty">2 garlic cloves, minced</span><span class="food"></span><br /><span class="qty"><sup>1</sup>⁄<sub>4</sub></span><span class="food"> teaspoon allspice</span><br /><span class="qty">1 </span><span class="food"> teaspoon salt</span><br /><span class="qty"><sup>1</sup>⁄<sub>2</sub></span><span class="food"> teaspoon pepper</span><br /><span class="qty">2 </span><span class="food"> lbs fresh beans (snap ends off and slice beans into 2 inch pieces)</span><br /><span class="qty">1</span><span class="food"> cup diced tomatoes </span><br /><span class="qty">1</span><span class="food"> (8 ounce) can tomato sauce</span><br /><span class="qty">1 </span><span class="food"> cup water</span><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/38946138232/in/dateposted-public/" nbsp="" title="IMG_E0079"><img alt="IMG_E0079" height="1024" src="https://farm5.staticflickr.com/4524/38946138232_bb007fc35f_b.jpg" width="768" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Heat oil in frying pan over medium-high heat. Add
lamb and onions and cook until lamb begins to brown and onion begins to
turn translucent.<br />
<br />
Stir in garlic, allspice, salt and pepper. Reduce heat to low.<br />
<br />
Stir in green beans. Add tomatoes, tomato
sauce and water. Cover pan and cook over low heat about 1 hour, or
until beans are tender.<br />
<br />
Serve with cooked rice.</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com6tag:blogger.com,1999:blog-5698165190321780023.post-64702389465999687242017-12-01T00:11:00.001-08:002017-12-01T00:12:17.710-08:00Chicken Escalope<div dir="ltr" style="text-align: left;" trbidi="on">
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<ul>
<li class="ingredient" itemprop="ingredients">4 chicken breasts, cut in half</li>
<li class="ingredient" itemprop="ingredients">2 eggs</li>
<li class="ingredient" itemprop="ingredients">3 tbsp milk</li>
<li class="ingredient" itemprop="ingredients">½ cup breadcrumbs</li>
<li class="ingredient" itemprop="ingredients">¼ cup parmesan</li>
<li class="ingredient" itemprop="ingredients">salt and pepper</li>
<li class="ingredient" itemprop="ingredients">1 tsp italian seasoning</li>
<li class="ingredient" itemprop="ingredients">½ tsp garlic powder</li>
<li class="ingredient" itemprop="ingredients">oil</li>
<li class="ingredient" itemprop="ingredients">flour</li>
</ul>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/26983758029/in/dateposted-public/" nbsp="" title="IMG_E9788"><img alt="IMG_E9788" height="1024" src="https://farm5.staticflickr.com/4576/26983758029_902cf11fe8_b.jpg" width="768" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Wash the chicken breasts and cut them in half.<br />
Beat eggs and milk in a bowl.<br />
<br />
In another bowl, mix breadcrumbs, parmesan, italian seasoning, garlic powder.<br />
In another plate, put the flour, salt and pepper and mix.<br />
<br />
<span class="_Tgc">Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope
in the egg and milk mixture, then dredge it in the breadcrumbs until
completely coated. Heat oil in a frying pan over a medium
to high heat, and cook on both sides until golden.</span><br />
<span class="_Tgc"> </span> <br />
<div>
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</div>
Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com2tag:blogger.com,1999:blog-5698165190321780023.post-88822167402945050362017-11-29T00:12:00.002-08:002017-11-29T00:13:33.509-08:00Potato and artichoke tortilla<div dir="ltr" style="text-align: left;" trbidi="on">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/24844764328/in/dateposted-public/" nbsp="" title="IMG_E9778"><img alt="IMG_E9778" height="768" src="https://farm5.staticflickr.com/4578/24844764328_33d242dfd4_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
4 tbsp olive oil<br />
1 onion, diced<br />
2 garlic cloves, minced<br />
1 lb (500 g) potatoes, thinly sliced<br />
5 marinated artichoke hearts (from jar), sliced<br />
6 eggs<br />
salt and pepper to taste<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/chichoskitchen/38685612152/in/dateposted-public/" nbsp="" title="IMG_E9781"><img alt="IMG_E9781" height="1024" src="https://farm5.staticflickr.com/4537/38685612152_a54f75992f_b.jpg" width="768" /></a>Heat 2 tbsp of the olive oil in a medium-sized skillet over
medium heat. Add the potatoes and cook, stirring gently every now and then. <br />
<br />
Add the onion and cook 3 mn. Stir
in the artichokes and cook, stirring, for another 2 to 3
minutes. Using a slotted spoon, transfer the vegetable mixture to a bowl
and let cool completely.<br />
<br />
Place the eggs, salt and pepper in a
medium-sized bowl and beat until just scrambled. Add the potato mixture
and mix until well combined. Let stand for about 10 minutes.<br />
<br />
Heat 2 tbsp of the reserved olive oil in a heavy 8-inch
skillet, preferably nonstick, over medium-high heat until it is just
beginning to smoke. Pour the egg mixture into the skillet and flatten
the potatoes with a spatula until the top is fairly even. Reduce the
heat to medium-low. Cook, moving and shaking the skillet, running a thin
spatula around the edge and sliding it into the middle so that some of
the egg runs under for about one minute.<br />
<br />
Run the thin spatula under the tortilla to make sure that no part
of the bottom is stuck to the skillet. Top the skillet with a rimless
plate slightly larger than the skillet and, quickly
invert the tortilla onto the plate. If the skillet looks dry, add a
little more olive oil. Carefully slide the tortilla back into the
skillet, uncooked side down. Shake the skillet to straighten the
tortilla and push the edges in with the spatula. Reduce the heat to very
low and cook the tortilla until a toothpick inserted in the center
comes out dry, 3 to 4 minutes. Invert the tortilla again, as before, to
cook on the first side for another minute.<br />
<br />
Invert the tortilla onto a serving plate and pat the top with a
paper towel to get rid of excess oil. Let it cool a little, then cut the
tortilla into wedges and serve warm or at room temperature. To serve as
a tapa, cut the tortilla into squares and serve with toothpicks.<br />
<br />
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Cherinehttp://www.blogger.com/profile/07130927909505836018noreply@blogger.com3