Vietnamese Prawn & Rice Noodle Salad by Michele & Leyla Nahas

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Vietnamese Prawn & Rice Noodle Salad
09 Sep

Categories:
  • Category: Starters

    Origin: Vietnam

     

    For how many people: 4

    Preparation time: 20 min

    Cooking time: 5 min

     

    Story of the recipe or story of the chef:

    Following a wonderful mother-daughter trip to Vietnam, we have tried to reproduce, the best we can, the delicious dishes that we had the pleasure of tasting. Vietnamese cuisine is of extreme subtlety, rich in flavors and scents. This easy and quick salad will tantalize your senses and those of your guests.

    Michele & Leyla

     

    List of ingredients:

    • 3 medium tomatoes, diced
    • 20 shelled prawns
    • 75g rice vermicelli
    • 175g mangetout (or beans)
    • 3 small white onions, peeled and sliced diagonally
    • 1 small cucumber, peeled and diced
    • 2 tbsp peanuts (or cashews), non-salted and crushed
    • Mint leaves and lime slices for decoration

     

    For the sauce:

    • 3 tbsp nuoc-mâm (fish sauce)
    • 4 tbsp lime, juice
    • 1 tbsp sugar
    • 1 chili, finely sliced
    • 4 tbsp coriander, chopped
    • 3cm ginger, peeled and finely chopped
    • Salt
    • Pepper

     

    Preparation Mode:

    1.    Wash and cut vegetables.

    2.    In a bowl, cover the rice vermicelli with hot water. Leave for 2 to 3 minutes until soft. Wash and drain.

    3.    Mix all of the ingredients for the sauce in a salad bowl until the sugar dissolves completely and you obtain a smooth mixture.

    4.    In a saucepan, bring water to the boil. Add the mangetout and bring to the boil. Cook quickly (approximately 50 seconds). Drain and rinse in cold water.

    5.    To your sauce, add the cucumbers, tomatoes, the small white onions and the prawns (except for a few that you can keep for decoration). Mix everything together.

    6.    Add the mangetout and the noodles. Mix again.

    7.    When serving, sprinkle the salad with crushed peanuts and decorate with a prawn, a slice of lime and a few mint leaves.

     

    My top tips:

    Nuoc-mâm is a fermented fish sauce. It is one of the main flavorings
    of Vietnamese cuisine and can be found everywhere on supermarket shelves, along with other Asian products. You can omit or modify the quantities of ginger, chili and peanuts to taste. Consider serving this salad with chopsticks!

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    Croustade aux pommes à l’ armagnac de Christine et Alistair Joubert

    Published on July 11 by recettesdevie Category: dessert Tags:

    C’est un dessert aux pommes et armagnac que je réussis plutôt bien et que beaucoup de nos amis apprécient ! C’est une recette traditionnelle du Sud-Ouest de la France plus précisément Gasconne – ma région d’origine.  Je ne devrais pas le dire mais mon fils aime beaucoup!!

     

    Pour 6-8 personnes

    Temps de préparation: 15mn

    Temps de cuisson: 20-25 min

     

    Ingrédients :

    – 250 g de pâte filo

    – 5 pommes

    – 100 grammes de sucre en poudre

    – 20 cl d’Armagnac

    –  80 grammes  de beurre

     

    Préparation :

    1. Coupez les pommes en tranches fines puis mettez-les dans un saladier et laissez-les mariner dans l’Armagnac.
    2. Faites fondre le beurre au four à micro-onde.
    3. Beurrez le moule
    4. Préchauffez le four à 200C (thermostat 6/7). Dans le moule, étalez une feuille de pâte filo en laissant bien déborder les bords puis badigeonnez-la de gouttes de beurre fondu puis saupoudrez de sucre.
    5. Procédez de même avec 4 autres feuilles.
    6. Déposez les pommes dessus en sucrant à peine et ajoutez dessus 3-4 feuilles de pâte filo chiffonnées.
    7. Pour terminer, recoupez la pâte qui dépasse du moule, froissez-la et déposez-la sur le dessus.
    8. Mettez quelques morceaux de beurre et un peu de sucre pour caraméliser et enfournez 20 – 25 mn.
    9. Arrosez du reste d’Armagnac à la sortie du four.

     

    Mes petites astuces :

    J’ai simplifié la recette en utilisant de la pâte filo).  La pâte traditionnelle est trop longue et difficile à réaliser.

    IMG_1112

     

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    Recipe

    Brussel Sprout Casserole by Valerie Convents

    Published on February 2 by recettesdevie Category: main-courses Tags:

    Category: Main Dish

    Origin: Belgium

    Story of the recipe or story of the chef: I have made ‘Brussel sprout haters’ eat and love this dish!

    Information:

    For how many people: 4-6 persons

    Preparation time: 20 minutes

    Cooking time: 20 minutes

     

    List of ingredients: 

     

     

    Preparation Mode:

    1. Cut the Brussel Sprouts into quarters and put them in a pot with water and salt. Do the same for the potatoes (also small pieces). Let the Brussel sprouts and potatoes boil until they are ‘al dente’.
    2. Meanwhile, put some butter in a large pot and bake the minced meat, until the meat is cooked through.
    3. Also, take a little bowl, and mix the cream, thyme, salt and pepper. Set aside.
    4. Preheat your oven on 250 degrees and grill setting.
    5. When de potatoes and Brussel sprouts are cooked, drain them.
    6. Now take a casserole. Begin with making a layer of meat, than add a layer of potatoes, and end with a layer of Brussel sprouts.
    7. Divide the cream equally over the casserole and finish with a layer of freshly grated parmesan cheese.
    8. Put the casserole in the oven for about 15 minutes until the cheese is starting to get a light brown color.
    9. Bon appétit!

     

    My little tips:

    I started using soy cream instead of regular cream (since we found out our daughter is lactose intolerant) and it makes the dish much lighter to digest.

    When you have some extra time, use fresh thyme. It takes longer because you have to subtract the leaves carefully, but it makes the dish taste even better!

     

    Pic Val

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    Tabbouleh 2

    Tabbouleh by Kamal Mouzawak

    Published on October 17 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: Lebanon

     

    For how many people: 4

    Preparation time: 30 min

    Cooking time: 0 min

     

    Story of the recipe or story of the chef:

    Tabbouleh should be the symbol of Lebanon, just like the cedar! A mix of so many ingredients (like the mix of the Lebanese people!) that come together to form an exceptional dish. Nevertheless, there is nothing more offending for a Lebanese person than a bad version of tabbouleh (usually a western take) as there is one and only one way of making tabbouleh, a parsley salad, and that is with lots of parsley, a bit of mint, onions (preferably spring onions), fine bulgur, a pinch of salt and pepper, and quite a bit of lemon juice and the sweet olive oil grown in the soil of the country. All of the ingredients are chopped finely and the tomatoes diced into small cubes. The recipe that follows is tabbouleh my way… everyone has to have their own!

    Kamal

     

    List of ingredients:

     

    Preparation Mode:

    1.    Sort the parsley into bunches. Pick the mint leaves.

    2.    Wash the parsley, mint, tomato and onions. Leave to dry well.

    3.    Wash the bulgur and squeeze out all of the water.

    4.    Dice the tomato finely and add to the bulgur.

    5.    Chop the parsley finely and then the mint. Add to the bulgur wheat and tomato.

    6.    Finish by finely chopping the spring onions, rub them with salt, and pepper and add them to the other ingredients.

    7.    To season the tabbouleh, add the lemon juice, olive oil and more salt if necessary. Tabbouleh should have enough sauce without actually drowning in juice. It should be a fresh, zasty salad, but without excesses.

     

    My top tips:

    Tabbouleh is eaten with romaine lettuce, cabbage, or, even better still, young and fresh vine leaves. A tabbouleh does not go without the other must: a glass of arak, the aniseed alcohol of the country. There is no mezze, festive tables or holidays without tabbouleh. Variations and interpretations are permissible, but for the love of tabbouleh, call them something else…

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    Saffron Risotto by Michèle & Yann Borgstedt

    Published on October 16 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: Italy

     

    For how many people: 4

    Preparation time: 15 min

    Cooking time: 30 min

     

    Story of the recipe or story of the chef:

    This recipe is a childhood memory. On Sundays, my grandmother would make a veal roast accompanied with a saffron risotto. I love making this recipe for my family and friends.

    Michèle & Yann

     

    List of ingredients:

     

    Preparation Mode:

    1.    Sweat the shallot in olive oil and melted butter. Do not color.

    2.    Add the rice and stir until it becomes translucent. Deglaze with white wine and leave to evaporate.

    3.    Add a ladleful of stock and the saffron. Mix. Continue, adding one ladleful at a time while turning the rice.

    4.    Add the parmesan before the end of cooking.

    Mix and add some stock.

    5.    Once the rice is creamy and barely crunchy, stop cooking it. Risotto should never be dry.

    6.    Add salt and pepper to taste. You can add 2 tablespoons of crème fraîche.

     

    My top tip:

    Usually the risotto is made last minute. However, if I have to make it beforehand, I heat it up with 100ml stock and add cream before serving.

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    Chocolate-Souffle-by-Karine-Harfouche-web

    Chocolate Souffle

    Published on October 15 by recettesdevie Category: new-recipes Tags:

    Origin (Country)

    France

     

    Story of the recipe or story of the chef

    A friend and neighbour gave me this recipe in Dubai. It’s easy and tastes delicious, and you can vary the flavors by using orange peel
    chocolate or mint chocolate.

     

    Information

     

    For how many people: 6

    Preparation time: 10 min

    Cooking time: 12 min

     

     

    List of ingredients

     

     

    Preparation Mode

    1. Melt the chocolate and leave to cool.
    2. Whisk the eggs with a pinch of salt.
    3. Add the butter and sugar. Add the vanilla and flour.
    4. When you obtain a smooth mixture, add the chocolate and mix well.
    5. Divide the mixture among the 6 ramekins and bake for 10 to 12 minutes.

     

     

    My top tips

     

    The extra 2 minutes added to the 10 minutes of cooking are necessary if your ramekins come out of the fridge. They’re best served hot with ice cream.

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    New Recipes

    Published on October 12 by recettesdevie Category: new-recipes Tags:

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    Vietnamese Prawn & Rice Noodle Salad

    Vietnamese Prawn & Rice Noodle Salad by Michele & Leyla Nahas

    Published on September 9 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: Vietnam

     

    For how many people: 4

    Preparation time: 20 min

    Cooking time: 5 min

     

    Story of the recipe or story of the chef:

    Following a wonderful mother-daughter trip to Vietnam, we have tried to reproduce, the best we can, the delicious dishes that we had the pleasure of tasting. Vietnamese cuisine is of extreme subtlety, rich in flavors and scents. This easy and quick salad will tantalize your senses and those of your guests.

    Michele & Leyla

     

    List of ingredients:

     

    For the sauce:

     

    Preparation Mode:

    1.    Wash and cut vegetables.

    2.    In a bowl, cover the rice vermicelli with hot water. Leave for 2 to 3 minutes until soft. Wash and drain.

    3.    Mix all of the ingredients for the sauce in a salad bowl until the sugar dissolves completely and you obtain a smooth mixture.

    4.    In a saucepan, bring water to the boil. Add the mangetout and bring to the boil. Cook quickly (approximately 50 seconds). Drain and rinse in cold water.

    5.    To your sauce, add the cucumbers, tomatoes, the small white onions and the prawns (except for a few that you can keep for decoration). Mix everything together.

    6.    Add the mangetout and the noodles. Mix again.

    7.    When serving, sprinkle the salad with crushed peanuts and decorate with a prawn, a slice of lime and a few mint leaves.

     

    My top tips:

    Nuoc-mâm is a fermented fish sauce. It is one of the main flavorings
    of Vietnamese cuisine and can be found everywhere on supermarket shelves, along with other Asian products. You can omit or modify the quantities of ginger, chili and peanuts to taste. Consider serving this salad with chopsticks!

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    h

    Rocket Salad by Caroline Kanaan Kamel

    Published on September 9 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: France

     

    For how many people: 4 – 8

    Preparation time: 10 min

    Cooking time: 0 min

     

    Story of the recipe or story of the chef:

    I first made this salad by mistake for a dinner when I was running out of time and wanted something creative. I had extra rocket leaves that night, and since our guests really enjoyed it, I ended up serving it twice! Since then, it’s always part of the menu. It must be the different textures and tastes (sweet, sour, bitter) that make rocket leaves more enjoyable to eat!

    Caroline

     

    List of ingredients:

     

    For the dressing:

     

    Preparation Mode:

    1.    Place the rocket leaves in a serving bowl.

    2.    In a separate small bowl, whisk together the wet ingredients to prepare the dressing. Add salt and pepper to taste.

    3.    Once well mixed, add the rocket leaves.

    4.    Add the mixed nuts and dried fruits, reserving three tablespoons.

    5.    Toss all of the ingredients until the leaves are well coated with
    the dressing.

    6.    Garnish by placing the remaining nuts and fruit on top.

     

    My top tips:

    If you cannot find the velour de balsamique you can substitute with 2 tablespoons of pomegranate molasses. The trick is to find a balance between sweet and sour. The raisins in the mix also add a lot of sweetness.

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    Quinoa Salad

    Quinoa Salad by Andrée Khayat

    Published on September 9 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: Lebanon

     

    For how many people: 8

    Preparation time: 30 min

    Cooking time: 10 min

     

    Story of the recipe or story of the chef:

    Quinoa is all the rage now thanks to its benefits. As a result, there are quite a few quinoa salad recipes, however this one is the best that I’ve tasted! And I’m not saying that just because it’s the one I’ve submitted. Let’s be honest, I didn’t create it… I discovered it in a restaurant and I just reproduced it. After several trials, I offer you the better version, the Mediterranean version with Smyrna raisins, that I make for my guests whatever the season and it’s always a unanimous success. But quinoa salad will never replace our good old Lebanese tabbouleh!

    Andrée

     

    List of ingredients:

     

    For the sauce:

     

    Preparation Mode:

    1.    Cook the quinoa in 2 glasses of water. Set aside.

    2.    Soak the cranberries and raisins in hot water so that they grow slightly in size.

    3.    Cut the tomatoes, cucumbers, radishes and pomelo into small pieces. Chop the coriander. Mix all of the ingredients together.

    4.    Add the remaining ingredients: the cooled down quinoa, raisins and cranberries.

    5.    Combine all of the sauce ingredients together and mix into the salad.

    6.    Place in the fridge.

     

    My top tip:

    To enjoy chilled, add the sauce just before serving. It is always very good the day after if there are any leftovers, but I doubt there will be!

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    Cheese Börek

    Cheese Börek* by Jean-Marc & Natalie Shammas

    Published on September 9 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: Turkey

     

    For how many people: 6 – 8

    Preparation time: 12 min

    Cooking time: 30 min

     

    Story of the recipe or story of the chef:

    This recipe was given to me by my lovely Aunt May. My grandfather “Jean Shammas”, who spent his childhood in Constantinople was a big fan of this dish. May prepared this dish once, while I was living in London and I loved it! A very easy and simple dish to prepare, crusty and delicious. Actually, I must confess, it was the first starter I had prepared for a date two years ago!  She loved it and I ended up marrying her!  Ever since, it’s something we prepare whenever we have guests over for dinner. So, if you are single and looking to get married, try it, you never know your luck!

    Jean-Marc & Natalie

     

    List of ingredients:

     

    Preparation Mode:

    1. Place the feta cheese in a bowl, add the chopped parsley and black pepper and mix together using a fork until the mixture becomes a smooth paste.
    2. In a separate bowl, mix the eggs with 1 big glass of milk.
    3. Chop the halloumi cheese into thin slices.
    4. Place 4 to 5 sheets of filo pastry on the bottom of the oven plate.
    5. Using the brush, coat the pastry with some olive oil and add a thin feta cheese layer to cover the pastry. Then cover with some halloumi cheese.
    6. Repeat the process twice by adding 4 layers of filo sheets on top of the halloumi cheese until you have a total of 3 layers of feta and halloumi cheese.
    7. Pre-slice the pastry in the requested number of portions using a pizza slicer.
    8. Once cut, pour on top the egg mixture to ensure the entire pastry is covered.
    9. Place in a preheated oven (180°C to 200 °C /Gas 5) and cook for 25 to 30 minutes, until you get a golden color.

     

     

    My top tips:

    This dish can be served as a starter with a green salad on the side. I use the Sunbulah filo pastry brand.

     

    *Börek is a Turkish delicatessen and a significant part of Turkish cuisine, having been developed by the Turks of central Asia before their westward migration to Anatolia.

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    Feta & Basil Cake

    Feta & Basil Cake by Juliette Capillaire Tag

    Published on September 9 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: Italy

     

    For how many people: 6

    Preparation time: 15 min

    Cooking time: 50 min

     

    Story of the recipe or story of the chef:

    This cake is really simple to prepare. It has always met with incredible success when I serve it as an aperitif, an appetizer or at a picnic.

    Juliette

     

    List of ingredients:

     

    Preparation Mode:

    1.    In a large salad bowl, mix together the eggs and flour.

    2.    Add the baking powder, milk, oil, feta and gruyere cheese. Mix well. Add salt and chopped basil.

    3.    Butter a cake tin and pour in the batter.

    4.    Bake for 50 minutes in an oven at 180C/Gas 4 on the middle rack. Remove from the tin when cool.

     

    My top tip:

    For a lunch with girlfriends, serve sprinkled with confit tomatoes and a nice green salad!

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    Eggplant Parmesan by Nayla Soussou

    Published on September 9 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: Italy

     

    For how many people: 4

    Preparation time: 20 min

    Cooking time: 15 min

     

    Story of the recipe or story of the chef:

    I discovered this very simple and so delicious recipe during one of my trips to Italy, prepared by a chef specialized in low calorie meals (160 calories per portion). It deserves to be part of the dishes we serve to our beloved family.

    Nayla

     

    List of ingredients:

     

    Preparation Mode:

    1.    Cut the eggplants into slices and brown (30 seconds) in a non-stick pan.

    2.    Scald the tomatoes in boiling water, let them cool, peel, slice them into 4 and remove the seeds.

    3.    Slice the mozzarella cheese the same thickness as the eggplants.

    4.    Make two layers, comprising a slice of eggplant, a slice of mozzarella and a slice of tomato.

    5.    Flavor with basil and oregano, cover with a sprinkling of parmesan cheese and bake at 180 °C/Gas 4 for 15 minutes.

     

    My top tip:

    Good presentation is important.

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    Mirza Ghasemi

    Mirza Ghasemi Eggplant, Tomato & Egg by Mojgan Dizadji

    Published on September 9 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: Iran

     

    For how many people: 4

    Preparation time: 40 min

    Cooking time: 1 hr 30

     

    Story of the recipe or story of the chef:

    This is a great Persian dish for all seasons. Healthy and delicious, this is a favorite starter in our home.

    Mojgan

     

    List of ingredients:

     

    Preparation Mode:

    1.    Preheat the oven to 200˚C / Gas 6. Place the aubergines on a baking tray and place in the oven for 45 to 60 minutes, or until cooked. Once aubergines are cooled, skin and cut the tops and then chop into small pieces.

    2.    Boil water in a pan and put the tomatoes into the boiling water for 3 to 4 minutes. Skin the tomatoes and chop into small pieces.

    3.    Beat the eggs in a bowl and set aside.

    4.    Heat the olive oil in a frying pan and, once hot, fry the garlic and onions until soft and golden. Add the aubergines and tomatoes and cook on a low heat until both are cooked through and there is not any juice left in the pan.

    5.    Push the mixture to the side of the pan and, on the empty side, fry the eggs for 3 minutes on a low heat.

    6.    Add the fried eggs to the aubergine and tomatoes, and mix together well. Season to taste with salt and freshly ground pepper.

     

    My top tip:

    To serve, pour the mixture into a bowl and sprinkle a few pomegranate seeds on top.

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    Greek Cauliflower Salad

    Greek Cauliflower Salad by Ketty Meshaka

    Published on September 8 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: Greece

     

    For how many people: 8

    Preparation time: 5 min

    Cooking time: 30 min

     

    Story of the recipe or story of the chef:

    My mother’s and grandmother’s cooking filled the air with Ottoman fragrances, as they are Greek from Asia Minor. They often served this dish as an appetizer during family lunches. I used to love it so much as a child that sometimes I would get up in the night to have some straight from the fridge and eat it with my fingers.

    Ketty

     

    List of ingredients:

     

    Preparation Mode:

    1.    In a pan, sweat onions in the oil until soft. Do not color.

    2.    Add the raisins and pine nuts. Fry them for 3 to 4 minutes without coloring them.

    3.    Add the wine, water and salt. Bring to the boil.

    4.    Add the cauliflower florets. Toss them well to bring the raisins and pine nuts to the surface.

    5.    Cover and cook for 20 to 30 minutes on a high heat. The cauliflower should be cooked through, but remain firm. Stir every 10 minutes by tossing, so as not to crush the florets.

    6.    Correct the salt seasoning if necessary.

    7.    Drain the florets, raisins and pine nuts with a skimmer and place them on a serving plate with the raisins and pine nuts on top.

    8.    Reduce the sauce on a high heat to thicken it until you get ¾ cup of liquid.

    9.    Pour the sauce onto the cauliflower. Let it cool then place in the fridge. Take out of the fridge 1 hour before serving.

     

    My top tips:

    This dish is served cold as an appetizer. It is better when prepared a day or two in advance.

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    Red Bell Pepper Terrine by Ghislaine Schneider

    Published on September 8 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: France

     

    For how many people: 6

    Preparation time: 20 min the day before

    Cooking time: 5 min

     

    Story of the recipe or story of the chef:

    A very pleasant starter for the summer, beautiful in color with great refinement.

    Ghislaine

     

    List of ingredients:

     

    For the sauce:

     

    Preparation Mode:

    1.    In a food processor, mix the peppers, tomatoes and the fresh bell pepper. Season with salt and pepper.

    2.    In the meantime, bring the jelly to the boil in the single cream (make sure not to add water). Mix well and wait for the jelly to cool down before adding it to the mixture.

    3.    Mix and add some tabasco.

    4.    Pour the mixture into a terrine and refrigerate for 24 hours before serving.

    5.    On the same day of tasting, mix all of the sauce ingredients together and simmer on a low heat.

     

    My top tip:

    You can serve the sauce hot with the cold terrine.

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    Yogurt Soup with Barley by Zepur Loulou

    Published on September 8 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: Armenia

     

    For how many people: 6

    Preparation time: 20 min

    Cooking time: 40 min

     

    Story of the recipe or story of the chef:

    This is a soup that I prepare for all of my family in Montreal.

    Zepur

     

    List of ingredients:

     

    Preparation Mode:

    1.    In a large pot, bring water and barley to the boil.

    2.    Cook over a low heat until tender, then add salt.

    3.    In a separate bowl, beat the yogurt until smooth.

    4.    Add the yogurt to the cooked barley, mix well to obtain a soft, creamy consistency.

    5.    Melt the butter in a pan, add the chopped onions and stir-fry until browned.

    6.    Add to the prepared barley soup.

     

    My top tips:

    Decorate with mint and red pepper.

    Serve this soup hot.

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    Stuffed Onions “Haga Tania_

    Stuffed Onions “Haga Tania” by Nevine & Sherine Bouez

    Published on September 8 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: Egypt

     

    For how many people: 10+

    Preparation time: 1 hr

    Cooking time: 2 hr

     

    Story of the recipe or story of the chef:

    Stemming from a long line of food lovers, this precious recipe was secretly passed on to my daughter Sherine and I by a dear family friend in Egypt. The perfect combination of ingredients and dosage of spices can turn the simplest preparation into a mouth-watering gourmet dish.

    Here, the onion, often used as an accompaniment or a base, takes center stage, with taste and color as its defining qualities.

    Nevine & Sherine

     

    List of ingredients:

     

    For the filling:

     

    Preparation Mode:

    1.    Prepare the onions: Trim 5mm from the top and bottom of the onions. Place the onion with the top tip facing up and bottom tip facing down. Put the tip of the knife on the center top and cut down until the center bottom, making a slit down one half of the onion, while leaving it whole.

    2.    Fill a saucepan with water and the stock and bring to the boil. Add the onions and make sure they are completely immersed in the liquid. Boil until they are soft.

    3.    Carefully peel off the outer layers, while the onions are still warm (these will be used for stuffing just like “malfouf”) and discard the smaller inner layers.

    4.    For the filling: Mix all of the ingredients in a bowl with your hands. Lay flat 1 onion layer and stuff with 1 small spoon of filling at one end and roll. Close each end by pressing them.

    Place the stuffed onions seam-side down in a large buttered cake pan (just like you would place “warak kenab” in a circular form 1 layer after another).

    5.    Cover with water mixed with 7-spice mix, black pepper, stock cube and salt. Place a plate on the top layer and leave the cake pan uncovered.

    6.    Slow cook over a low heat for 2 hours. Add more stock if needed during cooking time.

    Serve hot or cold.

     

    My top tip:

    It is easier to unmold and make it more presentable if you use a large cake pan for “warak  kenab”, “malfouf” and stuffed onions, rather than a deep cooking pan. Sahtein!

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    labneh cake

    Labneh* Cake by Melvina Sistovaris

    Published on September 8 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: Lebanon

     

    For how many people: 15

    Preparation time: 45 min

    Cooking time: 0 min

     

    Story of the recipe or story of the chef:

    When I was little, my mother used to prepare this cake for our birthdays. My friends really liked this cake and would ask my mother to make it on every occasion.

    Melvina

     

    List of ingredients:

     

    Preparation Mode:

    1.    Cut off the crusts from the bread.

    2.    Dice the tomatoes, cucumbers, ham and olives. Finely chop the parsley.

    3.    On a plate, arrange the bread slices (3×3) to form a square.

    4.    Spread some labneh on the bread. Sprinkle with the tomatoes, cucumbers, parsley and dried mint. Season with salt.

    5.    Arrange the same number of bread slices and spread some labneh. Top with the ham and olives. Sprinkle some zaatar.

    6.    Arrange more bread slices on top.

    7.    Repeat steps 4, 5 and 6.

    Cover the cake completely with bread slices. For the borders, spread labneh on the bread so it sticks. Finish by spreading labneh over all of the cake.

    8.    Decorate as you would any other cake: fill a piping bag with labneh. Decorate with tomatoes cut into flowers and use the parsley as the stem.

     

    My top tips:

    Before you start, prepare all of the ingredients in separate bowls. You can also make the cake in a rectangle or star by adding bread slices cut diagonally and placing each triangle (x4) in the centre of every side of the square.

     

    * Yogurt, which has been strained to remove its whey or milk serum, preserving the yogurt’s distinctive sour taste.

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    Penne with Cep Mushrooms

    Penne with Cep Mushrooms by Randa Bejjani

    Published on September 8 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: Italy

     

    For how many people: 6 – 8

    Preparation time: 20 min

    Cooking time: 40 min

     

    Story of the recipe or story of the chef:

    Being a mother of two girls and living in Dubai for 7 years, I found this recipe on the internet during my first year here. It worked the first time I tried it. And it’s a delight!

    Randa

     

    List of ingredients:

     

    Preparation Mode:

    1.    Soak the cep mushrooms in warm water for 2 hours before cooking them. Strain them in a colander. Strain the water from the mushrooms in a sieve to remove sand. Reserve the liquid.

    2.    Dice the onion and color it in the butter. Add the cep mushrooms, salt and white pepper. Leave to stew for 10 minutes. Add two ladles of white wine. Leave to stew for 10 minutes.

    3.    Add the cream and chicken stock. Leave to simmer on a low heat until the sauce thickens. Add 3 tablespoons of grated parmesan and mix well.

    4.    Cook the pasta in the mushroom water. Add the cep mushrooms to the sauce and serve with grated parmesan.

     

    My top tip:

    Serve with a nice bottle of white wine.

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    Moqueca Fish and Prawn Ste

    Moqueca Fish and Prawn Stew by Christina Oiticica

    Published on September 8 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: Brazil

     

    For how many people: 4

    Preparation time: 1 hr 30

    Cooking time: 20 min

     

    Story of the recipe or story of the chef:

    A recipe from the Brazilian northeast, with local ingredients and indigenous African and Portuguese influences. A typical recipe from the state of Bahia. Moqueca is best cooked in a pan that can go straight to the table, such as a clay cooking pot or a Chinese wok.

    Christina

     

    List of ingredients:

     

    Preparation Mode:

    1.    Combine the fish, lemon juice and salt in a bowl and leave to marinate for 1 hour.

    2.    Drain the lemon and salt marinade, add 1/2 of the coconut milk and leave for another 30 minutes.

    3.    Heat the olive oil (preferably in a pot that can go straight to the table) and sauté the onion, bell peppers and diced tomato.

    4.    Remove the vegetables with a slotted spoon and keep aside, then add the fish with the remaining marinade to the pan. Cover with the sautéed vegetables. Add the remaining coconut milk and the peeled tomatoes.

    5.    Gently heat for approximately 20 minutes. Five minutes before the end of the cooking time, add the prawns. Adjust the seasoning as needed.

    6.    Remove from the heat and garnish with the coriander leaves and chopped chives. Optional: drizzle 2 tablespoons of olive oil over the stew.

     

     

    My top tip:

    Serve with a separate pepper sauce, white rice and farofa (toasted manioc flour).

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    Lobster Thermidor

    Lobster Thermidor by Ingie Chalhoub

    Published on September 8 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: France

     

    For how many people: 4

    Preparation time: 20 min

    Cooking time: 30 min

     

    Story of the recipe or story of the chef:

    Being extremely busy as the creative director of the Ingie Paris line and managing director at the Etoile Group, I have to admit I don’t spend a lot of time cooking. Nevertheless, I really enjoy doing it whenever I have something special to celebrate with my family and close friends. Lobster Thermidor, for example, is my best recipe and serves the basis for many good memories. I learned it from my mum and it reminds me of her every time I prepare it. She was an amazing woman, extremely chic and sophisticated in any situation, even at home while cooking, and she’s still my source of inspiration today whenever I have to visualize the woman I would like to dress with my Ingie Paris collections.This dish marks all of the festive days of my life.

    Ingie

     

    List of ingredients:

     

    Preparation Mode:

    1.    Preheat the oven to 200 °C/Gas 6. With a large, sharp chef’s knife, split the live lobsters in half lengthwise. Start with the head side and work the knife back toward the tail. Starting with the head end kills the lobster instantly.

    2.    Brush the lobsters with olive oil and bake in the oven for 15 minutes.

    3.    Make the béchamel sauce: Melt the butter and add flour and cook for 3 to 4 minutes. Add the stock and stir well to combine. Let this come to a simmer, then slowly add the milk, stirring all the while. Let this come to a simmer, then add some salt and pepper to taste, then the nutmeg. It’s very important not to let this boil.

    4.    Remove the lobster from the oven and let it cool. Then remove the meat (don’t forget the meat in the body!) and chop coarsely.

    5.    In a small frying pan, add the wine, sherry, lobster stock and the tarragon and boil it down until it is thick, almost a glaze. Add this glaze to the béchamel sauce and stir well to combine.

    6.    Mix the cream with the egg yolks, then slowly add some of the béchamel-glaze mixture to the cream, stirring all the time. When you get approximately ½cup of the hot mixture into the cream, pour it all back into the rest of the béchamel-glaze mixture. What you are doing here is tempering the cream-egg mixture, so you don’t get scrambled eggs in your sauce. Again, do not let this boil.

    7.    Add the dry mustard and some salt to taste. When the sauce is thickened, add the lobster and mix well.

     

    My top tips:

    Fill the empty lobster shells with this mixture and brown in a 190˚C/Gas 5 oven for a few minutes. You can, of course, eat the Thermidor outside of the shells in little bowls or with egg noodles. In either case, sprinkle a little paprika over the top at service.

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    Chicken Portobello with Linguine

    Chicken Portobello with Linguine by Leila Hechaime Skaf

    Published on September 8 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: Lebanon

     

    For how many people: 5

    Preparation time: 20 min

    Cooking time: 30 min

     

    Story of the recipe or story of the chef:

    This is something I happened to put together one day. I had Portobello mushrooms and chicken and wanted to do something with them. My son wanted only pesto pasta, so I wanted to add some proteins, one way or another. It’s now one of my husband and kids’ favorite dishes. So simple to make, especially if you have a last-minute dinner.

    Leila

     

    List of ingredients:

     

    Preparation Mode:

    1.    Marinade the chicken breasts for at least 6 hours in garlic, olive oil, thyme, oregano and white wine.

    2.    In a deep pan or pot, put the olive oil and add the chicken breasts. Cook each side on a medium heat for approximately  4 to 5 minutes before turning over. Once cooked, remove from the pot and set aside in a dish.

    3.    In the same pot, add 1 tablespoon of butter and add the sliced mushrooms and cook until mushrooms are soft. Once soft, add the crushed garlic and coriander and cook for 1 minute.

    4.    Add the cooking cream. After 2 minutes, add the pesto paste and, after another 2 minutes, return the cooked chicken to the pot with the mushrooms and cream.

    5.    Allow to reach a simmering point and, once the cream starts to thicken a bit, let it simmer for 3 to 4 minutes on a low heat.

    6.    Boil linguine on the side to accompany this dish.

    7.    When serving, grate some parmesan cheese on top of the chicken, mushrooms and sauce. Enjoy!

     

     

    My top tip:

    Make sure you have a baguette ready, because you do not want to keep 1 drop of sauce on your plate when the pasta and chicken is gone. It’s too good to throw away.

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    Turkey Breasts with Morels by Walid Mouzannar

    Published on September 8 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: Lebanon

     

    For how many people: 6

    Preparation time: 15 min

    Cooking time: 50 min

     

    Story of the recipe or story of the chef:

    I come from a family that has been living in Gemmayzeh for decades. I was born and raised in this neighborhood. Although I am a law graduate, I have chosen to follow the family tradition of jewelers that goes back to generations. As a result, I know the old souks of Beirut quite well, in particular the Jeweler’s Souk. An experienced cook, I am the secretary general of the Lebanese Academy of Gastronomy. Elected as the “best cook of Lebanon” in 2001, I have won several cooking competitions around the world.

    Walid

     

    List of ingredients:

     

    Preparation Mode:

    1.    Cut the turkey breasts into medium-sized scallops. Season with salt and pepper.

    2.    Sear them in butter and reserve on the side.

    3.    In the same pan, fry the leek, celery and the carrot that have been initially chopped in a food processor. Add the white wine and the peeled tomato (also chopped in a food processor).

    4.    Cook for 20 minutes. Add the crème fraîche.

    5.    Wash the morels well. Cut them in 2. Fry them in a knob of butter. Season with salt and pepper.

    6.    In a Pyrex dish, arrange the turkey scallops topped with the morels. Pour the cream sauce on top.

    7.    Bake for 30 minutes.

     

    My top tip:

    Serve with saffron rice and zante currants (Corinthian raisins).

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    Mushroom Braised Rabbit

    Mushroom Braised Rabbit by Dany Kheirallah Zaccour

    Published on September 8 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: France

     

    For how many people: 3 – 4

    Preparation time: 20 min

    Cooking time: 1 hr 30

     

    Story of the recipe or story of the chef:

    I have been fortunate to be born in a house where home-cooked food was a major part of our lives. My mother was always talented when it came to cooking and she had the best restaurant in the world for the family and our friends: our house! This recipe is one of the good alternatives to all traditional recipes, as it embodies simplicity and a wonderful mixture of tastes.

    Dany

     

    List of ingredients:

     

    Preparation Mode:

    1.    Heat the oil in a heavy skillet and add the rabbit, cooking over a low heat until nicely browned.

    2.    Remove the rabbit to a platter. Add the butter and a little olive oil to the pan, when melted, add the carrot, garlic, celery, onion and mushrooms, and cook until they turn golden.

    3.    Pushing aside the vegetables, put the rabbit back into the skillet, spoon the vegetables over the rabbit pieces and add 1 cup of water or enough to braise the rabbit.

    4.    Bring to the boil , add 1 cube of chicken stock, oregano and cover. Cook over a  reduced heat and make sure there is always enough braising liquid in the pan.

    5.    Cook the rabbit for 1.5 hours or until very tender. When cooked and before serving, add the cream.

    6.    Spoon the sauce over the  rice or pasta as a side dish.

     

    My top tip:

    Being one of the leanest proteins, the rabbit meat is tender and low in fat: a good option for those who would like to maintain a healthy lifestyle.

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    Veal & Olives Saute

    Veal & Olives Saute by Fayza Mehanna

    Published on September 8 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: Corsica

     

    For how many people: 8

    Preparation time: 20 min

    Cooking time: 2 hr

     

    Story of the recipe or story of the chef:

    A recipe found online by chance and one that all of the family loves!

    Fayza

     

    List of ingredients:

     

    Preparation Mode:

    1.    Pit the olives and blanch them in boiling water for 15 seconds. Strain them and set aside. Finely chop the onion and crush the garlic.

    2.    In a heated pot, sear the meat and fry the lardons on a low heat. Add some of the spices. Add the onion and garlic and cook for another 2 to 3 minutes. Add the remaining spices.

    3.    Lightly sprinkle with flour and stir for another 2 to 3 minutes. Pour the white wine and add water until the meat is just covered. Add the tomato puree and bouquet garni. Season with salt and pepper.

    4.    Leave to simmer while stirring occasionally for 1.5 hours.

    5.    Add the olives and cook for another 30 minutes.

     

    My top tips:

    Use a cast iron pot and add enough liquid to cover the meat. Cook on a very low heat stirring often. The meat becomes softer the longer you cook it. You can also add cinnamon. It goes well with fresh pasta or rice.

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    Lahme Bi Hajin* by Nadine Kassem Khoury

    Published on September 8 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: Lebanon

     

    For how many people: 8 – 10

    Preparation time: 1 hr & 4 hr aside for the pastry

    Cooking time: 30 min

     

    Story of the recipe or story of the chef:

    This recipe was passed down to my grandmother by her mother. My dad, a gourmand, changed the filling to his taste. This recipe is time consuming so I do a quantity and keep it in the freezer.We have it at least once or twice a week, as my kids adore it.

    Nadine

     

    List of ingredients:

    For 18 to 20 pieces

    For the pastry:

     

    For the filling:

     

    Preparation Mode:

    1.    Mix flour, egg, salt and water. Knead well until the dough is firm.

    2.    Put olive oil in a deep tray. Divide dough into small balls (walnut size) put them in the tray and make sure they are covered with the oil.  Cover with a cloth and leave aside for 4 hours.

    3.    Fry the onions until golden brown, then add minced meat, all spices and salt.  Fry over a medium heat for 15 minutes. Stir-fry the pine nuts, sumac and pomegranate molasses into the meat.

    4.    Preheat the oven (200˚C/Gas 6) for 0.5 hours before you put the Lahme bi Hajjin in.

    5.    Put the dough ball on an oiled board and spread it using your finger tips to form a very thin rectangle.

    6.    Fold to form half a rectangle, from right to left.

    7.    Place 1 tablespoon of filling across one side of the squares. Fold the other side to cover the filling and press to cover.

    8.    Arrange on an oven tray. Bake at 200˚C/Gas 6 for 30 minutes or until golden brown.

     

    My top tip:

    Serve hot or cold with laban (plain yogurt).

     

    *Meat inside pastry.

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    Homemade Pistachio Baklava

    Homemade Pistachio Baklava* by Carole Tarazi Nasnas

    Published on September 8 by recettesdevie Category: dessert Tags:

    Category: Main Dishes

    Origin: Lebanon

     

    For how many people: 6 – 8

    Preparation time: 40 min

    Cooking time: 15 min

     

    Story of the recipe or story of the chef:

    To impress your friends and family, there’s nothing better than homemade baklava! No one will believe it… it’s as if it was just out of a pastry shop! I got the recipe from my mother, who was given the recipe by an Iraqi friend.

    Carole

     

    List of ingredients:

     

    For the syrup:

     

    Preparation Mode:

    1.  Melt the butter in a saucepan, making sure not to burn it.

    2.  Grind the pistachios in a food processor to get mini pistachio pieces, not too fine and not too coarse. In a large bowl, mix the sugar with the pistachios.

    3.  On a baking tray, or similar, start to layer 7 layers of filo pastry, slathering with melted butter between each layer.

    4.  Then , add the mixture of sugar/pistachios and cover with 3 other layers. Don’t forget to add melted butter between each layer.

    5.  Continue with 3 more layers. To summarize: 7 layers on the bottom (butter in between). Then add the mixture of sugar and pistachios. Then add 3 layers of filo pasty (butter in between) and the mixture of sugar/pistachios until you finish the filo pastry.

    6.  On the top, slather with butter. Draw diagonal and parrallel lines (see picture).

    7.  Bake until golden. While the pastry is coloring in the oven, prepare the syrup.

     

    For the syrup:

    1.  Heat ½ a glass of sugar with ½ a glass of water. Leave to boil until the sugar melts. Add two spoons of orange blossom water.

    2.  Once the baklava is out of the oven, pour the hot syrup over the diamond-shaped baklava until it is well absorbed.

    3.  Sprinkle with ground pistachios.

    4.  Arrange the baklava to stand as a pyramid.

     

    My top tip:

    I recommend 1 full hour of brisk walking to get rid of all of the calories.

     

    * Rich sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup.

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    brownies

    Brownies by Vanessa Issi Charon

    Published on September 8 by recettesdevie Category: dessert Tags:

    Category: Main Dishes

    Origin: US

     

    For how many people: 8

    Preparation time: 20 min

    Cooking time: 15 min

     

    Story of the recipe or story of the chef:

    The story behind how I came to have this recipe begins in January 2003, when , dining in a trendy restaurant in Brussels, I tasted a brownie with a scoop of vanilla ice cream. Delicious!

    I sneaked into the kitchen to ask the chef for his recipe… Two smiles and a few thank yous later, I had it, on the condition that I wouldn’t spread it around much… in Brussels at least!

    Here it is just for you.

    Vanessa

     

    List of ingredients:

     

    Preparation Mode:

    1.  In a small saucepan, melt the butter over a low heat and break the chocolate into a bowl. Melt the chocolate slowly over a water bath.

    2.  With a brush, butter the brownie mold. Preheat the oven to 180°C/Gas 4.

    3.  Mix the melted chocolate with the butter. Off the heat, add the caster sugar, vanilla sugar, stirred eggs and 2 pinches of salt. Add the flour at the end.

    4.  Pour into the mold and bake for 15 minutes. Leave to rest for 5 minutes in the oven after turning it off.

    5.  Leave to cool before placing in the fridge for at least 2 hours. Remove from the mold and slice into individual servings.

     

    My top tip:

    Serve with a scoop of ice cream, just like at the restaurant.

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    mughli

    Mughli* by May Kuzayli

    Published on September 8 by recettesdevie Category: dessert Tags:

    Category: Main Dishes

    Origin: Lebanon

     

    For how many people: 10

    Preparation time: 30 min

    Cooking time: 20 min

     

    Story of the recipe or story of the chef:

    Mughli is a traditional dessert that is served when a baby is born in the family. You can also use it as a Christmas dessert. On my travels, I found it to be a popular dessert among the international community.

    May

     

    List of ingredients:

     

    For the decoration :

     

    Preparation Mode:

    1.  Add sugar to water and boil. Add some of the water to the rice and the remaining ingredients slowly to dissolve, then add all of the water on top, stirring slowly. Bring to the boil.

    2.  Put in a pressure cooker and cook for 10 minutes. Pour into individual bowls and leave to cool.

    3.  Serve garnished with plenty of nuts and shredded coconut.

    4.  For the nuts: Soak the almonds, pistachios and walnuts in water. Peel and soak again with pine nuts. Serve cold.

     

    My top tip:

    You can prepare the Mughli in advance, but you should add the decoration when serving to keep the nuts crunchy.

     

    *Caraway pudding.

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    White Chocolate & Raspberry

    White Chocolate & Raspberry Tiramisu by Claire Aubert

    Published on September 8 by recettesdevie Category: dessert Tags:

    Category: Main Dishes

    Origin: Italy

     

    For how many people: 6

    Preparation time: 25 min

    Cooking time: 0

     

    Story of the recipe or story of the chef:

    I am a 36-year-old working mother of  three. I love recipes that impress my guests with minimum time spent in the kitchen!

    Claire

     

    List of ingredients:

     

    Preparation Mode:

    1.  Separate the egg yolks from the whites.

    Whisk the egg whites to form stiff peaks.

    2.  Mix the egg yolks with sugar, mascarpone and the melted white chocolate. Delicately fold the egg whites into the mixture to get a cream consistency.

    3.  In a large dish or in individual verrines, alternate layers of sponge finger biscuits dipped in the raspberry coulis and cream mixture. You can add another layer of each.

    4.  Decorate with a few raspberries and leave in the fridge for at least 3 hours.

     

    My top tips:

    Replacing the raspberry coulis with a red berry compote works well too. Serving in verrines will impress your guests!

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    Sholeh Zard Saffron Rice Pudding

    Sholeh Zard Saffron Rice Pudding by Tanaz Dizadji

    Published on September 8 by recettesdevie Category: dessert Tags:

    Category: Main Dishes

    Origin: Iran

     

    For how many people: 4 – 6

    Preparation time: 20 min

    Cooking time: 1 hr 30

     

    Story of the recipe or story of the chef:

    Colorful and yummy, this is a simple Persian dessert to serve during any celebration. I especially love it when it’s made by my grandma.

    Tanaz

     

    List of ingredients:

     

    Preparation Mode:

    1.  In a medium-sized bowl, wash the rice to help remove the starch. Put the washed rice in a big non-stick pot with the water and bring to the boil.

    2.  Stir in the sugar, saffron, butter, rose water and half of the almonds. Cover and simmer on a very low heat for 45 minutes, stirring often, taking care the pudding doesn’t stick to the bottom of the pan.

    3.  Cook until the mixture has thickened to a pudding.

    4.  To serve, pour the pudding into a shallow serving dish or spoon into individual serving bowls and garnish with pistachios, ground cinnamon and the rest of the almond flakes.

     

    My top tips:

    Chill in the refrigerator until it’s set, approximately 2 to 3 hours. Serve cold.

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    Date Cake

    Date Cake by Maya Abboud

    Published on September 8 by recettesdevie Category: dessert Tags:

    Category: Main Dishes

    Origin: UAE

     

    For how many people: 20

    Preparation time: 20 min

    Cooking time: 1 hr 15

     

    Story of the recipe or story of the chef:

    If you think you don’t like dates, this cake will change your opinion. You’ll say: “Mmmmm… Yummy!  What is this?” I love it!

    Maya

     

    List of ingredients:

     

    For the topping:

     

    Preparation Mode:

    1. Beat the butter and the sugar until light and fluffy.
    2. Gradually beat the eggs and vanilla. Fold in the flour and the cinnamon.
    3. Cover the dates with the boiling water. Add the baking soda and vanilla to the dates and the water.
    4. Pour onto the creamed mixture, add the baking powder.  Stir until thoroughly mixed.
    5. Bake for 1 hour or 1 hour 15 minutes, until well risen and firm to the touch.

     

    For the topping:

    1. Put the brown sugar, butter and cream into a saucepan.
    2. Heat gently until the sugar is melted.
    3. Bring to the boil, then simmer for 3 minutes.
    4. Cool in the pan until the toffee is set.

     

    My top tip:

    Start first by preparing the dates with the boiling water; it will allow the water to cool.

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    Teta Claude’s Chocolate Cake

    Teta Claude’s Chocolate Cake by Carine Farran Sacy

    Published on September 8 by recettesdevie Category: dessert Tags:

    Category: Main Dishes

    Origin: Lebanon

     

    For how many people: 8 – 10

    Preparation time: 20 min

    Cooking time: 45 min

     

    Story of the recipe or story of the chef:

    A chocolate cake that has been part of all our family events for three generations.An easy recipe and a guaranteed success. Thank you Teta.

    Carine

     

    List of ingredients:

     

    Preparation Mode:

    1. Melt the chocolate over a water bath.
    2. Separate the egg yolks from the whites and whisk the whites until stiff. Then add the lemon zest and the pinch of vanilla.
    3. Beat the yolks and progressively add the sugar, butter, flour and, at the very end, the melted chocolate.
    4. Add the mixture to the egg whites and fold through gently to get a smooth mixture.
    5. Pour the batter into a 30cm greased mold (for half the quantity, use a 20cm to 22cm mold).
    6. Bake in a preheated oven at 150°C/Gas 2 for 45 minutes (do not let the cake dry out completely).
    7. Remove from mold and sprinkle with icing sugar.

     

    My top tip:

    Add a scoop of vanilla ice cream and a bowl of red berries.

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    Strawberry Muesli by Tania Hadji-Thomas Mehanna

    Published on September 8 by recettesdevie Category: dessert Tags:

    Category: Main Dishes

    Origin: Lebanon

     

    For how many people: 6 – 8

    Preparation time: 10 min

    Cooking time: 0 min

     

    Story of the recipe or story of the chef:

    I work with books, words and images, and I thrive on my passions. Cooking for me is a moment of pure sensual pleasure; the mind is cleared and everything becomes a pure sensation. Unfortunately I’m always short on time, so I go for quick recipes. Often, just before sleeping, I leaf through a cookery book to feed my dreams. For this recipe, I was invited to a famous restaurant in Beirut. A great French chef who was in town concocted an excellent menu. I fell for this one: a creamy mix of strawberries spiced with chips. The next day, I made it my way using other ingredients. It is delicious, quick and difficult to get wrong!

    Tania

     

    List of ingredients:

     

    Preparation Mode:

    1. Wash and hull the strawberries.
    2. Cut them in 2 or 3 depending on their size.
    3. Arrange them in a glass salad bowl. Cover with a 2-finger width of muesli and 1 layer of whipped cream.

    Repeat at least 3 times and finish with a layer of muesli.

    1. Leave in the fridge for at least 2 hours. Finish with 1 layer of cream just before serving.

     

    My top tip:

    If you prefer to make your own cream, make sure to whip it well.

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    Pomelo Fruit Salad

    Pomelo Fruit Salad by Suzy Trad

    Published on September 8 by recettesdevie Category: dessert Tags:

    Category: Main Dishes

    Origin: Lebanon

     

    For how many people: 6 – 8

    Preparation time: 20 min

    Cooking time: 0 min

     

    Story of the recipe or story of the chef:

    This is super easy to prepare for a last-minute dessert.

    Suzy

     

    List of ingredients:

     

    Preparation Mode:

    1. Peel and remove the white membrane from the pomelos and cut into bite-size pieces.
    2. Deseed the pomegranates, wash in water, set aside to drain and dry.
    3. Boil the almonds in water for 5 minutes. Rinse with cold water, peel and split in half. Set aside.
    4. Mix the juice of 1 orange, ½ a lemon and sugar. Stir to dissolve sugar, then add the orange blossom. Set aside.
    5. Assemble in a bowl by alternating the pomelos and pomegranates. Decorate with almonds on top.
    6. Add the juices. Cover and keep in the fridge untill ready to serve.

     

    My top tip:

    This simple and healthy recipe can be accompanied with a scoop of vanilla ice cream.

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    Yasmina Bejjani

    Red Berries Salad by Yasmina Bejjani

    Published on September 8 by recettesdevie Category: main-courses Tags:

    Category: Main Dishes

    Origin: France

     

    For how many people: 8 – 10

    Preparation time: 15 min

    Cooking time: 0 min

     

    Story of the recipe or story of the chef:

    This simple and delicious dessert has so much success that every time I serve it, one of my friends leaves with the recipe! Here’s a secret: serve well chilled.

    Yasmina

     

    List of ingredients:

     

    Preparation Mode:

    1. Wash all of the berries and cut the strawberries in four.
    2. In a food processor, mix the 8 cubes of crushed ice, 7UP, grenadine, rose water and 12 strawberries to make a coulis.
    3. Pour the mixture onto the berries. Mix and place in the fridge for at least 4 hours.

     

    My top tip:

    Serve this red berries salad with vanilla ice cream.

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    Maria’s Apple Tart

    Maria’s Apple Tart by Géraldine Tilhos

    Published on September 8 by recettesdevie Category: dessert Tags:

    Category: Main Dishes

    Origin: France

     

    For how many people: 6 – 8

    Preparation time: 30 min

    Cooking time: 30 min

     

    Story of the recipe or story of the chef:

    Grandma, there are smells and flavors that remind me of you, and this tart is one of them. A beautiful memory of you that I wish to share and that I will pass on to Paloma. Pure simplicity, it will bring a smile to the young and old.

    Your granddaughter

     

    List of ingredients:

     

    Preparation Mode:

    1.  Preheat the oven to 210°C/Gas 7.

    2.  In a bowl, pour the oil and white wine, and add 1 tablespoon of white sugar.

    3.  Add the flour all at once. Knead. The dough should not stick to the hands. If it does, add more flour.

    4.  Line a 27cm tart pan and push the dough gently with your fingertips. Raise slightly at the sides.

    5.  Peel the apples. Cut them in 4. Remove the cores. Slice thinly.

    6.  Arrange the apple slices one on top of the other while going around the pan.

    7.  Mix the sugar and vanilla sugar, and sprinkle on the apples.

    8.  Bake for 30 minutes. The tart should be slightly caramelized.

     

    My top tip:

    You can add a thin layer of apple purée under the apple slices. Enjoy!

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    Norah Frick

    The Flavors of Summer Cold Soup by Norah Frick

    Published on September 8 by recettesdevie Category: starter Tags:

    Category: Starters

    Origin: Europe

     

    For how many people: 6

    Preparation time: 15 min

    Cooking time: 45 min

     

    Story of the recipe or story of the chef:

    Since we started growing our own vegetables, we have tried to vary the recipes with zucchini and eggplants. And we have made quite beautiful culinary discoveries.

    Norah

     

    List of ingredients:

     

    Preparation Mode:

    1. In a non-stick soup pot, place the vinegar, olive oil, vegetables and the chopped garlic.
    2. Cook over a low heat for approximately 30 minutes.
    3. Add 2 to 3 tablespoons of water, thyme and oregano. Cook for another 15 minutes while stirring regularly. Leave to cool.
    4. Add the stock and mix. Season. Place in the fridge.
    5. Sprinkle the grilled almonds or pine nuts just before serving.

     

    My top tips:

    This recipe makes 1 liter of soup. The size of the bowls determines how many servings. If you want the soup to be really refreshing, you can prepare it one day in advance. Adding more or less stock will alter the consistancy accordingly. Add more zucchini or eggplant to bring out the flavor of either vegetable.

     

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