Almond Biscotti

Macaron Kisses

These are my Macaron Kisses. Its could be a great idea for Mother's Day.

Tabouleh

Ingredients:

3 Bunches of Italian Parsley (Cleaned and Chopped)

1/2 Bunch of Mint (Chopped)

3 Medium Tomatoes (Chopped into small cubes)

1 Medium Red Onion (Chopped into small pieces)

3 Tbsp Fine Burghul Wheat

1 Tsp Salt

1/4 Cup Olive Oil

1/4 Tsp Cinnamon

1/2 Tsp Lemon Zest

Juice of 2 lemons

1/2 Tsp Paprika

1/2 Tsp Grind Black Pepper

Method:

1. Rub the onion with the spices in a separate plate, until the juice from the onion is released.

2. Combine the onion, parsley, mint, tomatoes and burghul and then pour the lemon juice and oil over it, with the lemon zest. Mix well.

3. Serve in the toasted tortilla bowls.



Chicken Caesar Salad

Pear Frangipane Tart

Ingredients:

PASTRY                                                               

100g Butter, Cubed

225g Plain Flour

25g Icing Sugar, Sifted

1 Egg, Beaten

FILLING

175g  Soft Butter

175g Caster Sugar

3 Eggs, beaten

175g Ground Almonds

40g Plain Flour

1 Tsp Almond Extract

8 Fresh, ripe Pears (Peeled, cored and halved)

Apricot Jam, melted and sieved for glaze

25g Flaked Almonds, toasted

Method:

1. If making the pastry by hand, rub the batter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in the clingfilm and chill for 30 minutes or until manageable.

2. Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.

3. Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5 cm deep. If possible, chill for a further 30 minutes.

4. Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.

5. Lift the tin on to a baking sheet and bake on the floor of the roasting oven for 15-20 minutes until pale golden. After this time put the cold plain shelf on the second set of runners and continue to bake for a further 15-20 minutes until the almond filling is set and golden brown. If the pastry is becoming too dark, place a ring of foil around the edge.

6. Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream.

Moroccan Style Tea

Broad Bean Dip

Warm Aubergine Salad with Pepper and Tomatoes

Ingredients:

2 Tomatoes

2 Large Aubergines

1 Red Bell Pepper

4-6 Spring onions (Trimmed and finely chopped)

2 Hot Green Peppers (Seeded and finely sliced)

1 Good-Sized Bunch Flat Leaf Parsley Leaves (Chopped)

1 Small Bunch Dill Fronds (Chopped)

3-4 Tbsp Olive Oil

Juice of 1-2 Lemons

2-4 Garlic Cloves (Crushed)

Salt and Ground Black Pepper

Method:

1. Plunge the tomatoes into boiling water for 30 seconds, the refresh in cold water. Peel away skins. Remove the seeds and chop the flesh.

2, Smoke the aubergines and red pepper directly over the gas flame, over hot charcoal or under grill.

3. When the skin of the pepper has buckled and browned, plunge it immediately under cold water and peel off the skin. Remove the stalk and seeds, chop softened flesh, and set aside.

4. When the aubergines are soft, place them on a board and slit them open. Scoop out the warm flesh, taking care to leave skin behind.

5. Place flesh in a wide bowl. Add the pepper, spring onions, tomatoes, hot green pepper, parsley and dill. Add the olive oil, lemon juice and garlic, and toss well. Season to taste, and serve while still deliciously warm, with fresh crusty bread to scoop it up.

My New Logo!!

So here it is my brand new and dashing logo!! Finally after much patience, I have my new gorgeous logo. I just absolutely love it! It's so exciting!!

Vine Leaves Stuffed with Aromatic Rice

Rice Stuffed Italian Sweet Peppers (Pepperoncini)

Rice Stuffed Tomatoes

Butter Sablés

Semolina Almond Crescents

Ingredients:

. 1/2 Cup Milk
. 150g Butter
. 170g Fine Ground Semolina
. 100g Packaged Almond Paste (Chopped)
. 2/3 Cup Caster Sugar
. 1/2 Tsp Almond Essence
. 2 Eggs
. 1 1/2 Cups Plain Flour
. 1 Cup Self Raising Flour
. 140g Slivered Almonds, Toasted (Chopped)
. Icing Sugar

Method:

1. Combine milk and butter in a small pan, stir over low heat until butter is melted, gradually stir into semolina in medium bowl; cool, stirring mixture occasionally.

2. Beat almond paste, sugar, essence and eggs in medium bowl with electric mixer on low speed until combined, increase to medium speed, beat furthur 2 minutes or until light and fluffy. Stir in semolina mixture, sifted flours almonds. Turn onto lightly floured surface, knead lightly until smooth; cover, refridgerate for 30 minutes.

3. Roll slightly round tablspoons of dough into 8cm long sausages, shape into crescents, place onto greased oven trays, allowing about 3cm between crescents.

4. Bake in moderate oven for about 20 minutes or until crisp and lightly browned, lift onto wire racks to cool. Dust cold crescents with sifted icing sugar.

Grated Beetroot and Yogurt Salad

Ingredients:

4 Raw Beetroots, Washed (Trimmed)
500g Thick and Creamy Natural (Plain) Yogurt
2 Garlic Cloves (Crushed)
Salt and Ground Black Pepper
A few fresh Mint Leaves, to garnish

Method:

1. Boil the beetroot in plenty of water for 35-40 minutes until tender, but not soft or mushy. Drain and refresh under cold running water.

2. Peel off the skins and grate the beetroot on to a plate. Squeeze it with your fingers to drain off excess water.

3. In a bowl, beat yogurt with the garlic and season with salt and pepper.

4. Add the beetroot, reserving a little to garnish the top, and mix well. Garnish with mint leaves and also roasted Pita bread.

Tortilla Española

Ingredients:

1/3 Cup Extra- Virgin Olive Oil, plus 2 Tbsp
1 Kg Waxy Potatoes, peeled (Cut into slices 6 mm thick)
Sea Salt and Freshly Ground Black Pepper
1 Yellow Onion (Thinly Sliced)
1 Leek, White Part Only (Thinly Sliced)
6 Large Eggs

Method:

1. In a large frying pan over low heat, warm 1/2 cup olive oil. Add half of the potatoes, season with salt and pepper, and fry, turning occasionally, until the slices are tender but not browned, about 15 minutes. Using a slotted spatula or spoon, transfer the potatoes to a colander placed over a bowl. Repeat with the remaining potatoes. Leave the oil in the pan.

2. In another frying pan over medium heat, warm the 2 tablespoons olive oil. Add the onion and leek and cook, stirring often, until the onion is soft and leek is tender, about 12 minutes. Set aside to cool slightly.

3. In a large bowl, whisk the eggs until well blended, Using a slotted spoon, add the onion and leek. Fold in the cooked potatoes. let stand for 5 minutes to allow the potatoes to absorb some of the egg.

4. Rewarm the oil in the large frying pan over low heat. Pour in the onion-leek-potato-egg mixture. Cook until the bottom of omelet is set and golden brown, 8-10 minutes. Invert a large round platter on top of the pan, invert the pan and plate together, and lift off the pan. Slide the omelet back into the pan and return it to low heat. Cook until the second side is set, about 4 minutes.

5. Slide the tortilla onto a plate. Let it stand until slightly cooled, at least 10 minutes. Cut into wedges and serve hot or at room temperature. Garnish with tomato ketchup and enjoy!!