Natalia kitchen

life experience

2019-10-17T22:19:00.001+02:00

I am sorry of being far all this time since I started a new chapter for my life which is was more complicated than the one before ,
I ended up with a big lesson than everyone should notice .
No matter what you think about knowing what you want and how strong you are ,life will take you to your destiny no mater what . Later on I will tell you about my experience in details

Umm Ali"Egyptian Bread Pudding"

2012-09-15T01:04:00.001+02:00

Ingredient

6 plain croissants

1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped pistachios
1/4 cup shredded coconut
1/4 cup raisins
1 tablespoon melted, butter
3 cups milk
1/2 cup sugar
1/2 cup whipping cream
1/4 cup coarsely chopped pistachios, for garnish

Method
● Preheat oven to 180˚C (350˚F).
● Cut croissants into big chunks and place in large bowl. Add almonds, pistachios, coconut, raisins, and butter. Toss to mix.
● In a saucepan over medium heat, bring milk to a boil. Stir in sugar until dissolved. Remove from the heat.
● Pour a little of the milk into a baking dish. Scatter half the croissant mixture into the dish, then pour in half the remaining milk. Add the remaining croissant mixture, spreading it evenly. Pour over the remaining milk to completely cover croissant mixture.
● Whip cream to soft peak and spread over top.
● Bake for 20 minutes, then place under broiler for 5 minutes until golden.
● Garnish with chopped pistachios and serve hot.

Baked phyllo sheets or puff pastry can be used instead of croissant. Before baking, brush phyllo or puff pastry with butter, then sprinkle with sugar. After baking, let cool, then cut into chunks. Proceed as directed for croissants.

Masala Basmati Rice

2012-09-15T01:01:00.000+02:00

Ingredient

For the rice:
2 Cups Basmati rice
6 Cups water
Salt
2 Tbs Ghee
1 Medium onion, sliced
3 Garlic cloves
1 Tbs fresh ginger, chopped

For Masala:
1/2 tsp cardamom seeds
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp black pepper corns
1/2 tsp cloves
1 cinnamon stick
1/8 tsp nutmeg, powder (optional)

Method:
- Rinse the rice, soak in water for 1/2 an hour, then drain.
- Add 1 TBS salt to the water in a large pot and bring to boil over a medium heat.
- Add the rice and leave for about 8 minutes, stir frequently, then drain.
- Meanwhile, toast spices (except nutmeg) in a skillet over a medium heat for 5 minutes.
- Heat the ghee in a saucepan over a medium heat, add the onion, stir for 5 minutes or
until it becomes golden brown.
- Add garlic and ginger, stir for 2 minutes.
- Add toasted spices and the nutmeg, until well combined.
- Add rice to onion mixture and season with salt.
- Cover the saucepan and leave over low heat for 10 minutes, then serve.

Fried Fish With Sayyadiya Sauce

2012-09-15T00:58:00.000+02:00

Ingredient

1 Kilo fish slices
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon

1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup flour
Salt and pepper
Oil for frying
Sayyadiya Sauce:
4 Tablespoon oil
2 large onion, sliced
3 garlic cloves, sliced
2 large tomato, sliced
1 cup tomato juice
1 cup fish or chicken stock
2 tablespoon tomato paste
Salt & pepper
1 teaspoon ground mix spices*

Method:
- Wash fish under running water, pat dry.
-Combine spices with flour in a plate, season with salt and pepper.
-Place fish pieces on flour mixture, pat down then turn and pat on the other side to coat fish with thin layer of flour, shake off excess flour.
-Heat oil in a large heavy pan over medium high heat.
-Fry fish pieces until golden brown then flip over to the other side.
-Remove and place on a paper towels to absorb excess oil.
-Heat oil in a large skillet; add onion and sauté for about 5 minutes.
-Add garlic and stir for two minutes.
-Stir in the rest of ingredients and season with salt, pepper and mix spices.
-Let sauce boil, then reduce heat and simmer for about 15 minutes or until thicken.
-Spoon sauce into serving plate, arrange fish slices on top, serve warm.
*Ground spices (Cumin - Coriander - Cardamom -Chilli powder & black pepper)

Mini Pizza

2012-09-15T00:55:00.001+02:00

Ingredient

2 Cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

3 Tablespoons butter, cubed
1/2 Cup milk
1/2 Cup pizza sauce
1 Onion, finely chopped
1/8 kg salami, minced
1/3 Cup Shredded mozzarella cheese
2 Tablespoons parsley, chopped
For topping
Some labneh with grilled red bell pepper and black olives or boiled corn.
Various kinds of cold cuts shaped into small cones and sealed at the edges with some labneh or cream cheese.
Roast beef fillet with grilled red bell pepper and grilled onion slices.

Method
-Preheat the oven to 180 °c.
-Mix flour , baking powder and salt in a large bowl , add butter then rub with finger tips till grainy like breadcrumbs.
-Add milk to the flour mixture.
- Knead the dough using hands until you achieve soft and stiff dough, let it rest aside for few minutes.
-Roll the dough on a lightly floured surface with a rolling pin.
-Shape the dough into rectangle, spread the pizza sauce over.
-Mix the rest of the ingredients in a bowl and spread over the sauce (be sure not to place the sauce or the mixture on the edges).
-Roll the dough and shape into a cylinder and seal the edges, cut into slices using a sharp knife.
- Arrange the slices in a baking sheet and bake in the preheated oven for about 20 minutes or until golden brown.
-Cover the pizza rolls with labneh, olives, cold cuts or roast beef (as desired).
-Arrange in a serving plate and serve hot.

To prepare the pizza sauce, heat two tablespoons of oil, then add chopped onion and garlic and stir for 5 minutes until soft. Add two cups of diced tomato with juice with 4 tablespoons of tomato paste, season the mix with salt and pepper and a little bit of oregano over medium heat until boiling, reduce heat and simmer for 30 minutes, to reduce water content, Remove from heat and let it cool down.

Lasagna with vegetables

2012-09-15T00:49:00.002+02:00

Ingredient

3 Tablespoons olive oil
1/2 Large onion,chopped
2 Cloves of garlic

3 Red pepper
4 tomatoes
Salt and pepper

For The Béchamel
6 Tablespoons butter
6 Tablespoons flour
5 Cups milk
1 teaspoon salt
1/2 teaspoon white pepper,ground
1/4 teaspoon nutmeg,ground
3 Eggs

The Filling
1 kg spinach
1/4 cup olive oil
1 Onion, chopped
3 Large carrots
2 large zucchini
3 Tablespoon Parmesan cheese,grated
2 cups ricotta cheese
1 cup mozzarella cheese
3 Tablespoon parsley,chopped
3 Eggs
Salt & pepper
16 Dry lasagna sheets

Method

For the Pepper Sauce
-Heat oil in a pan, add the chopped onion and garlic and fry for 10 minutes.
-Grill the pepper on a direct fire till the skin is roasted put in a plastic bag so it will be easier to remove skin. Tie tightly, peel the skin, cut in halves and remove the seeds.
-Cut tomato into small pieces then add to the onion and garlic and simmer for 20 minutes.
-Puree the tomato in a food mill then add it to the red pepper and beat in a blender and add the salt and pepper.

The Béchamel
-Heat the milk up but do not leave until boiling, set aside.
-Melt butter in a pan over a low heat, add the flour and keep on mixing it till it will be completely mixed.
-Add milk and mix well on a medium heat.
-Simmer for 20 minutes; add salt, pepper, and nutmeg.
-When the béchamel is warm add the egg after beating and mix together well.

The Filling
-Wash spinach leaves and cut in small pieces.
-Heat a spoon of oil in a pan over a medium heat, fry the chopped onion for 15 minutes, and add spinach and mix.
-Grate a cup of carrot, add to the spinach, and slice the rest of the carrot to long slices, brush with a little oil and roast on a grill.
-Cut the zucchini in long slices same size as carrot brush with oil, roast on a grill.
-Mix the three kinds of cheese with chopped parsley in a separate bowl, beat the eggs, and add to the cheese mixture.
-Add 1/3 of the cheese mixture to spinach, mix well.

Directions for Lasagna
-Cook the Lasagna sheets in boiling water, cool it under cold water, remove and brush with oil from both sides and set aside.
-Put little sauce in a rectangular tray with high edges until all the base is covered then put a layer of lasagna slices.
-Cover the lasagna slices with spinach mixture, cover with another layer of the lasagna.
-Put a layer of the cheese mixture till completely cover the lasagna.
-Repeat the same steps put another layer of lasagna, a layer of zucchini, and a layer of lasagna slices, and little of cheese and a layer of carrot, finally a layer of lasagna slices.
-Cover the last layer of lasagna completely with the béchamel sauce, place in a preheated oven of 350 F for 45 minutes till it becomes golden brown.
-Set aside to cool slightly, cut into squares .When served put little of the sauce on the plate and lasagna piece on the top.

Yogurt Salad

2012-09-15T00:47:00.002+02:00

Ingredient

1 cup yogurt
2 cucumbers

1 garlic finely shopped
1/2 teaspoon dried mint
1 tablespoon olive oil
Salt and pepper

Directions:
•Put the yogurt in clean gauze; leave the yogurt for about 2 hours until it strains completely from any access water.
•Wash the cucumber well and shred it and squeeze it well to get rid of access water
•Add the yogurt in a bowl with the rest of the ingredients, add the cucumber and season it with salt and pepper.
•Cover and put it in the fridge for couple of hours before serving
•You can substitute dried mint with dried dell or powdered cumin
•Chopped green onions can be added as well.

Rawani (Orange Syrup Cake

2012-09-15T00:45:00.000+02:00

Ingredient

10 Eggs
1 3/4 Cups sugar

1/4 teaspoon vanilla
4 Cups all-purpose flour
1/3 Cup semolina flour
1 tablespoon baking powder

Sugar Syrup
2 Cups sugar
1 Cup water
1 Cinnamon stick
1/2 teaspoon orange zest

Garnish
Shredded coconut
Apricot jam
Finely ground pistachios

Method

● Preheat oven to 180˚C (350˚F).
● Grease 27cm (9in) cake pan with butter, dust with some flour, and shake off excess.
● In bowl of electric mixer, beat eggs on medium speed for 5 minutes until light and fluffy. Add vanilla.
● Mix all-purpose flour, semolina flour, and baking powder in large bowl. Using a rubber spatula, gradually fold into egg mixture until well combined. Pour batter into prepared pan.
● Bake for 45 minutes, or until a toothpick inserted into center comes out clean.
● Meanwhile, prepare Sugar Syrup: In a saucepan over medium heat, dissolve sugar in water. Add cinnamon and orange zest. Bring to a boil. Reduce heat and simmer for 10 minutes, or until thickened. Strain.
● When cake is done, pour syrup over warm cake in pan. Sprinkle generous amount of coconut over syrup-coated cake until completely covered.
● Invert cake onto a serving plate so sprinkled coconut is on bottom. Spread jam evenly on top, then garnish with alternate stripes of coconut and pistachios.

Muhallabeyat Labneh (Yogurt Panna Cotta)

2012-09-15T00:41:00.002+02:00

Ingredient

1/2 cup milk
1/2 cup whipping cream

1 cup Labneh or Greek yogurt
1/4 cup sugar
2 Tbsp. gelatin, dissolved in some warm water
1/4 tsp. rose water

For the caramel:
5 Tbsp. sugar
2 Tbsp. water
2 cups Sugar Syrup
Slices of white bread
Rose petal jam, raspberries, and ground pistachios for garnish

Directions:
•In a saucepan over medium-high heat, warm milk and cream. Stir in Labneh. Add sugar, gelatin mixture, and rose water, stirring until well combined; do not boil. Remove from heat and set aside.
•Divide mixture among translucent plastic cups or small ramekins. Refrigerate for at least 2 hours, or until set.
•Meanwhile, make the Caramel: In a saucepan over medium-high heat, cook sugar and water until lightly browned. Let cool awhile.
•Add syrup to caramel and bring to a boil over medium-high heat. Remove from heat and set aside.
•Using a round cookie cutter, cut bread slices into discs of same diameter as cups or ramekins.
•Place a bread disc in center of a serving plate and pour some caramel over it. Invert a filled cup over caramel disc, unmolding a panna cotta on top. Repeat to plate remaining servings. Garnish with rose petal jam and raspberries, and sprinkle some ground pistachios on top.

Lokmat Elkadi (Awamat)

2012-09-15T00:37:00.003+02:00

Ingredient

1 teaspoon yeast.
1 teaspoon sugar.

2 1/2 cup warm water or more if needed.
3 1/2 cup flour.
salt.
1 cup powder sugar for decoration.
Frying oil.
sugar syrup.

Method:
- Mix water and yeast in a little water and leave it till it reacts.
- Mix salt and flour, add yeast and water and mix it well with hand till it gets soft light dough.
- Place some of the dough in the hand palm and press weakly, use a teaspoon wetted by water to take the dough balls and place it in the hot oil. Move it till it takes golden color.
- Take it of the oil and place it into syrup for a few minutes, take it off the syrup and leave it for some time to lose the extra syrup inside it.
- Could be decorated using the powder sugar in stead of the syrup.
- Serve with mango sauce, melted chocolate, and kiwi.(Optional)

Falafel

2012-09-15T00:35:00.001+02:00

Ingredients

2 1/2 Cup favabeans, skinless
1/4 Cup fresh parsley
1 Onion (medium size), diced

8 Garlic cloves
1/4 Cup fresh coriander and dill
1/2 Cup leeks
1 tsp coriander, dried
1/2 tsp baking soda
1 Tbs water
Salt
1/4 tsp chili
1/4 tsp ground cumin
1/4 tsp ground all spice
Sesame for decoration
Oil for frying

Method
- Wash favabeans and soak for 8 hours (change water from time to time).
-Rinse well and drain.
- Combine all vegetables with favabeans.
- Mash all ingredients in a chopper or food processor, pulse twice or 3 times until smooth.
- Dissolve baking soda in water and add to the mixture, add spices, mix well.
- Shape falafel dough into small 3cm pâté, top with a pinch of sesame. Fry in hot oil for 3 minutes or until golden or balls.
- Falafel can be served separately or in sandwiches with salad and tahini.

Note
- You can use 1/2 favabeans and 1/2 chickpeas or all chickpeas instead. Other portion of the ingredients remains the same.
- Can be filled with cheese or a mixture of boiled egg and spices or small pieces of dried beef.

Cheese filo rolls

2012-09-03T00:31:00.001+02:00

Ingredients

1 Cup white feta cheese

1/4 Cup black olive rings
1/4 Cup bell pepper (diced )
1 Tablespoon olive oil
5 Phyllo pastry
For serving
Pickled green olives
Rosemary

Method

-Preheat oven to 180?c
-Cut the feta cheese into small cubes; combine in a bowl with olives and colored bell peppers.
-Add olive oil to the mixture.
-Spread a layer of phyllo over a flat surface, cut in half.
-Place 1 or 2 teaspoons of filling, fold the corners inside, and then roll up.
-Seal the end with some butter.
-Repeat the process with all the phyllo layers.
-Place the phyllo rolls on a baking sheet.
-Bake for 10 minutes or until golden.
-Serve warm with pickled olives and fresh rosemary.

Koshary

2012-09-03T00:26:00.001+02:00

Ingredient

Sauce
2 Garlic cloves, chopped
2 TBS vegetable oil
1 1/2 Cup fresh tomato sauce

1/4 tsp hot pepper
1 tsp vinegar, pepper and salt

Koshary:
2 Cups Egyptian rice
1 Cup brown lentils
4 Cup water
1/2 Kg elbow macaroni
Salt and pepper
2 Onions, sliced
4 TBS vegetable oil

Method/ For the Sauce
-Heat oil in a saucepan over medium heat.
-Add garlic and sauté garlic for two minutes.
-Add tomato sauce, hot pepper, salt and black pepper.
-Bring to a boil, then reduce heat and simmer for approximately 10 minutes.
-Add vinegar and simmer for an additional 5 minutes.
-Remove from the heat and set aside.

For the Koshary
-Rinse the brown lentil; drain and set aside.
-Heat oil in a large pot over medium heat.
-Add onion and sauté the onion until golden brown.
-Remove onion from the oil spread on a paper towel to absorb the excess oil.
-Place lentils into the same pot over medium heat, cover with water and let boil.
-Season with salt and pepper.
-Reduce heat and cover for 25 minutes or until the lentils begin to cook.
-Stir in rinsed rice until began to boil.
-Cover and reduce heat until completely cooked about 10-15 minutes (you may add water if needed).
-At the same time boil macaroni in salted water, drain and keep aside.

Serving
- To serve, place rice and lintel in a bowl, top with some macaroni, spoon some tomato sauce, top with fried onion.

Triamisu with dates

2012-09-03T00:20:00.001+02:00

Ingredients

1 1/2 Cup Flour
1 1/2 Cup Butter

1 1/2 Cup sugar
8 Eggs
1/4 tsp vanilla

For filling
1 Cup Espresso, or strong coffee
3 Cups dates cut into half
2 Cups mascarpone cheese
2 Cups cream, whipped
1/2 Cup sugar
Cocoa powder and cinnamon for decoration

Method
For the Cake:
- Preheat the oven to 180°.
- Grease and lightly flour a (26 cm) cake pan.
- Whisk butter and sugar with electric mixer on medium speed until fluffy.
- Add eggs one at the time, vanilla while continuously whisking until all ingredients are
well combined.
- Fold in flour gradually, stir slowly until just combined.

For the filling:
- Put coffee in a saucepan over medium heat, add the dates, and let mixture boil for 5
minutes.
- Drain the dates while keeping aside the boiled coffee.
- In the prepared cake pan, arrange the dates; pour the cake mixture on it.
- Bake the cake for 20 minutes or until done.
- Flip the cake on a wire rack, cool.

For the cream:
- Whisk cheese and sugar with a hand mixer; fold in the whipped cream until combined.

For the tiramisu:
- Flip the cake upside down so the dates will be on the top.
- Cut the cake horizontally into two equal layers.
- Put the lower layer of the cake in the serving plate; make some holes in the cake (using
a wood chopstick), moisten with coffee.
- Top with mascarpone cream, spreading evenly.
- Place the other cake layer, cover with cream; sprinkle with cocoa powder and
cinnamon.

Filo pastry with minced beef

2012-09-03T00:15:00.001+02:00

Ingredients

Phyllo with minced beef
Ingredients
3 Tbs olive oil
1 onion, finely chopped
2 Garlic cloves, chopped

1 Kilo minced (ground) beef
Salt and pepper
1/4 Tsp ground all spice
1/2 Cup parmesan cheese, grated
Butter, melted for brushing
Phyllo
2 Eggs, beaten
1 Cup milk

Method
- Heat oil in a skillet over medium heat, add onion and garlic, stir until soften.
- Add minced beef, sauté for 10 minutes, season with salt, pepper and spices and stir frequently until well combined.
- Remove from heat, add cheese and stir. Set aside to cool.
- Preheat oven to 180°C.
- Butter a (9X11”) baking dish.
- Place about 3 sheets of phyllo pastry on the bottom of the dish, brush with butter (or spray). Repeat until having 4 layers of phyllo.
- Spread the beef mixture; add 4 dough of phyllo as previous.
- Repeat the same until having 3 layers of phyllo and beef.
- Trim edges of phyllo to fit the pan.
- Slice with a sharp knife to form squares or diamond shapes.
- Bake for 5 minutes; mix egg and milk, season and pour over the phyllo.
- Continue baking for 30 minutes or until golden.
- Serve with different sauces.

Tabula

2012-09-03T00:10:00.004+02:00

Ingredient

1/2 cup fine bulgur wheat
4 cups parsley, stems removed, finely chopped
1/3 cup lemon juice
1 tsp. salt

8 green onions (scallions, spring onions), white parts only, finely chopped
1/4 tsp. ground cinnamon
1/3 tsp. ground cumin
1/8 tsp. ground red pepper
1 big tomato, finely diced
4 Tbsp. olive oil
1/3 cup fresh mint, finely chopped
2 hearts romaine lettuce
Salt and black pepper to taste

Directions:
• Pick stones from bulk bulgur before using. Rinse with cold water. Drain and set aside.
• Rinse the parsley and pat dry before chopping.
• In a medium bowl, combine all the ingredients except the lettuce and mint.
• Let the salad stand in the refrigerator for 1 hour to absorb the flavors.
• Add the finely chopped mint before serving.
• Toss and taste for extra seasoning.
• Serve on a bed of lettuce.

Cheese and Mushrooms Sandwich

2012-08-29T13:33:00.001+02:00

Ingredients

bread slices

100 g fresh mushrooms ,sliced

1 onion ,chopped

50g butter

150 g cheddar cheese

salt and pepper

1- in a sauce pan fry the chopped onion in butter until softened .

2- Add the mushrooms salt and pepper until color changed darker and mushrooms are soft .

3- put a large spoon on each slice and a slice of cheddar on top ,then cover with another piece of bread .

4- put the sandwich in the toaster or under the grill until cheese melts and bread gets a golden color

Crab and sweetcorn soup

2012-08-27T13:01:00.000+02:00

Ingredients

450g tinned sweetcorn kernels

2tsp dry sherry

5tsp cornflour

600 ml stock or water

100 g crab sticks,flaked

2 eggs

soy sauce

1. Set aside 8 tablespoons of the whole sweetcorn kernels . lightly puree the remaining sweetcorn kernels with a little of the liquid from the tin to make a thick cream - but make sure you don't let it become completely smooth

2. Mix the sherry with the cornflour and add to a pan with the chicken stock or water and pureed sweetcorn . Heat gradually , stirring all the time until the soup thickness . Then add the flaked crab sticks and reserved sweetcorn kernels

3. Turn down the heat so the soup is at a gentle simmer . Beat the eggs together in a small bowl or jug , than pour it into the soup in a thin stream over the prongs of a fork . Move the fork in a circular motion as you pour , so that the egg is evenly distributed throughout the soup . Then as the egg cooks it will form strands . Finally sprinkle a few drops of soy sauce over the soup.

Chinese spare ribs

2012-08-26T15:30:00.001+02:00

ingredients

225ml orange juice

1 tbls cornflour

2 tbls soy sauce

3 tbls clear honey

1 tbls wine vinegar

1 tbls tomato puree

1 tsp ground coriander

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp hot chilli sauce

1 kg ribs or chicken wings

6 spring onions

1. first prepare the marinade : put 2 tbls of orange juice in a cup . Add the cornflour and mix thoroughly . put the remaining orange juice in a pan and bring to the boil . Add the cornflour mixture , stirring constantly . when the sauce thickens , pour it into a large bowl and leave it to cool .

2. Add the soy sauce , honey , vinegar , tomato puree , coriander , cinnamon , ginger and chilli sauce to the orange mixture and stir to combine . Add the ribs or chicken wings and allow to marinate for at least 6 hours . If possible , leave them in the mixture

3. Heat the grill to a moderated temperature .cook the ribs or chicken wings for 25-30 minutes . turning and basting occasionally with the syrupy overnight

4. Arrange the ribs or chicken wings on a warrned serving plate and pour over any marinade left in the bottom of the grill pan . Decorate with spring onion tassels if you making them

Sweetcorn Fritters

2012-08-25T11:28:00.001+02:00

ingredients

1- 200g tinned sweetcorn drained
2- 1 egg
3- medium banana ,mashed
4- 2 tablespoon chopped green part spring onion
5- 1/2 teaspoon ground cumin
6- 1 teaspoon oregano
7- 1 pinch cayenne pepper
8- salt
9-75g self raising flour
10- veg oil for deep frying
11- chilly relish ,red and yellow peppers to serve

1- mix from 1 to 9 ingredients together in a bowl .
2-heat the oil .
3- spoon the mixture in the hot oil one spoon at a tine ,fry until golden brown.
4- drain on kitchen paper,sprinkle with salt.
5 -serve with hot ketchup and sliced pepper and relish .

Good Tips

2012-08-21T10:18:00.000+02:00

12 good inventions for your kitchen

wow

pretty helpful

Hawaiian toast

2012-05-27T19:59:00.003+02:00

Ingredients

4 slices of bread

150g natural yogurt

125g Lancashire cheese

1/2 green pepper chopped

5 pineapples rings

salt and pepper

parsley to garnish

1- Toast the bread slightly from both sides

2-Mix together cheese yogurt green pepper and one chopped pineapple ring Add salt and pepper to taste .

3-Spread the mixture over the toast and cover each toast with one pineapple ring .

4- Place under grill until cheese begin to bubble .

5 garnish with parsley

Cauliflower and Cheese baked

2012-05-27T19:47:00.001+02:00

Ingredients

1 medium cauliflower or broccoli

salt and pepper

150ml milk

1 egg,beaten

75g cheese ,grated 2 teaspoons paprika 1 tomato sliced to garnish

1- Remove outer leaves and stalks from the cauliflower ,Wash well and break into florets ,Cook in boiling water for 2 minutes then drain.

2- Beat together milk ,egg and 50 g of cheese ,paprika salt and pepper to taste

3- Place the cauliflower in a greased oven dish ,Pour the milk mixture on top of the cauliflower ,sprinkle the rest of the cheese on top ,

4- Cook in a preheated over 180' until the cheese custard into set ,Garnish with tomato slices and serve

Mushroom Soup

2012-05-27T19:32:00.002+02:00

Ingredients

250g button mushrooms

1 onion, chopped

600 ml stock

1/2 teaspoon mixed herbs

salt and pepper

25g milk powder

1 teaspoon chopped parsley for garnish

1- Place mushrooms ,onions, stock, herbs salt and pepper to taste in a pan .Bring to boil ,cover to simmer for 20 minutes,

2-Leave to cool slightly ,Place the soup in an electric blender with the milk powder ,Blend until smooth and return to pan,

3- bring to boil stirring cook for another 1 or 2 minutes serve in hot tureen and garnish with parsley.

French Onion Soup

2012-05-27T19:19:00.002+02:00

Ingredient

350g onions ,sliced
900 ml beef stock
salt and pepper
2 slices bread
50 g Edam cheese ,grated

1- Place onions and stock in a pan ,Bring to boil ,cover and simmer for 20 minutes,Add salt and pepper to taste.

2-Toast the bread lightly on both sides and cut into quarters. Pour the sop into individual ovenproof bowls.

3- Top each bowl with 2 pieces of bread and sprinkle some cheese on top and place them under the grill until the cheese has melted . Serve immediately