This extra easy recipe is a real surprise and tastes so wonderful.
You will need:
1 fresh pineapple, peeled, cored and cut into 1/2″ slices
1/2 cup brown sugar
2 Tbsp. lemon juice
1/4 tsp. cinnamon
3 cups lime sorbet
Combine brown sugar, juices, and cinnamon until smooth. Spread on each side of each pineapple ring. Grill 4-5″ from medium coals 5-10 minutes, turning once, until sugar mixture melts and pineapple is heated and tender. Top each slice with a small scoop of sorbet and serve immediately.
Creative and delicious, try this pate which can be made in advance and stored in the refrigerator for 2-3 days.
You will need
Butter, to coat pan
2 tablespoons sun-dried tomato oil or olive oil
1 large onion, finely chopped
2 large garlic cloves, finely chopped
1 14 oz. can whole tomatoes, drained and chopped
12 sun-dried tomatoes in oil, finely chopped
1 cup cashews, finely chopped
zest of 1/2 lemon, finely chopped
1 tablespoon fresh basil, finely chopped
1 egg, beaten
salt and freshly ground black pepper
1/2 pound frozen puff pastry
1. Preheat oven to 350° F. Line a shallow 2 x 5 x 9-inch loaf pan with waxed paper and grease with butter.
2. Warm the oil in a saucepan over moderate heat, add the onion and garlic, cover, and cook for 5 minutes. Add tomatoes and cook, uncovered, until any liquid has evaporated: about 3 minutes.
3. Remove from the heat and stir in the sun-dried tomatoes, cashews, lemon zest, basil, and all but 2 teaspoons of the egg (reserved for glazing). Season with salt and black pepper.
4. Spoon the mixture into the pan, smoothing the top. Bake until the center is firm to the touch: 45-60 minutes. Remove from heat and allow to cool then turn the pate out of the pan, wrap in foil or plastic wrap, and cool in the refrigerator.
5. Preheat the oven to 400° F.
6. On a lightly floured board, roll out the puff pastry to a 12-inch square. Cut off the top third, measuring 12 x 4 inches.
7. Place the pate on the smaller piece of pastry and drape the larger piece of pastry over the top, covering the pate completely. Ease the pastry down the sides and press the edges firmly together at the bottom, sealing with water. Trim, makes steam holes in the top, and glaze with the beaten egg. Bake until the pastry is crisp and puffed up: 25-30 minutes. Serve at once.
We have got some recipes to spice up your food. They are actually spice mixture recipes, 3 of them just for this special birthday issue! Simply make the mixtures and use them on a variety of foods to give your menu that extra kick!
Try this French Onion Soup, we promise you won’t regret it (if you like onions that is!)
2 tablespoons butter
1 teaspoon olive oil
3/4 pound peeled, halved, and sliced yellow onion
thick slices french bread as required to form a single layer in each soup bowl
1 teaspoon flour
3 cups beef stock
1/2 cup dry white vermouth (optional)
salt and freshly ground black pepper, to taste
1/4 pound grated gruyère (or other strong cheese of your choice)
Preheat oven to 450 °F.
Melt half the butter and oil in a sauce pan over low heat. Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently.
Butter the bread slices with the remaining butter and bake until toasted. Remove and set aside.
Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden. Reduce heat, add flour, and cook a minute or two more. Add stock and wine, increase heat to high, and bring soup to a boil. Reduce heat and simmer for 30 minutes. Adjust seasoning.
Divide the bread slices among the serving bowls in a single layer. Gently divide the soup among the bowls. Sprinkle half the cheese over each bowl. Melt and brown the cheese under a broiler.
Here is another wonderful dessert to flirt with your taste buds!
You will need:
12 bananas, sliced lengthwise
One 225g package cream cheese
One 400g can sweetened condensed milk
4 egg whites
1/2 cup sugar
1 teaspoon VERY finely ground coffee
Place sliced bananas in buttered ovenproof serving dish. Bake in 350 degree oven 3 to 5 minutes until bananas are slightly softened. Beat cream cheese until light and fluffy. Add condensed milk and beat until smooth. Spread mixture over bananas. Beat egg whites with sugar and ground coffee until stiff peaks form. Spoon Coffee meringue over banana mixture and bake in 350 degree oven for 10 minutes until meringue is lightly browned. Serves 6
We just love Mediterranean recipes. Here is one fish recipe that will simply make your mouth water!
You will need:
2tbsp sunflower oil
1 onion, peeled and chopped
2 cloves garlic, crushed
1 red pepper, deseeded and finely chopped
1tsp powdered saffron
5-7tbsp good tomato sauce
300ml fish stock
675g monkfish, cod or other white fish, skinned and chunked
5-6tbsp thick cream
175g pitted olives
salt and black pepper
1tbsp chopped parsley
Heat the oil in a pan and fry the onion and garlic until softened but not browned. Add the peppers, saffron, sauce and stock. Bring to the boil and simmer for about 5 minutes. Add the chunks of fish and stir whilst it gently cooks. After a few minutes, when the fish is firm, stir in the cream and season to taste. Cook gently for a further 4-5 minutes, then serve sprinkled with parsley.
Does the thought of fatta sound too complicated? Does it sound like something only your mother can make? Well here is a simple recipe to get you through the Eid. Happy Eid!
You will need:
2 kg meat of your choice.
6 cardamom seeds.
6 mastic grains.
2 cups rice (cooked).
6 garlic cloves, crushed.
2 tablespoons vinegar.
2 loaves crisp local bread.
salt and pepper.
Boil water with onion, cardamom, mastic grain, and seasoning. Add meat and cook until tender. Remove meat from broth and keep warm. Discard cardamom and pulverize onion completely. Cut up bread into small pieces, 2 cms square, and place in serving dish. Fry garlic until pale gold. Add vinegar and boil for 3-5 minutes. Pour over boiling broth and simmer for 7 minutes.
To arrange the serving dish, completely moisten the bread with the boiling broth and cover with thick layer of rice. Wet the rice with the remaining soup. Arrange the meat around the rice, in a ring. And that’s it!
A simple recipe that only takes 10 minutes to make. The avocado ripeness plays an important part in the taste of the Guacamole, if you press the outside of the avocado and it gives in a little, then it is perfect. Always taste test to make sure it is not past ripe and not good.
Serve with biscuits or cut up some pita bread and crisp the strips in a pan with some light vegetable oil.
2 ripe Avocados
1/2 a lemon or 1 lime
1/2 teaspoon salt
1/4 teaspoon grounded black pepper
First cut the avocado in half and remove the seeds, scoop out the avocado from the peel and put in a small bowl.
Using a fork or sometimes the back of a spoon, mash the avocado against the side of the bowl until smooth. Squeeze the lime or lemon and add the salt and pepper to the mix. Cover and cool until served. Sometimes to spice things up and add to the taste, I like to add some tabasco sauce to the mix, just a little for taste. Green tabasco sauce is good and mild enough so as not to overwhelm the avocado.