Spinach, Cheese & Tomato Omelette

Spinach, Cheese & Tomato Omelette 

Ingredients:
1 Egg.
1\2 cup spinach,roughly chopped. 
1 medium tomato.
1\2cup grated cheese. 
1 tspOlive Oil.
salt ,black pepper,paprika to taste. 

Method:

1-Whisk together egg, salt, black pepper, paprika in a medium bowl and set aside.
Heat the oil in non-stick pan.
2-Add chopped spinach to the pan and saute for 1 min.
3-Pour the egg mixture on top of spinach in the pan. (make sure the egg is all around spinach and covers it complete)
let the egg cook and become firm.
Now chop your tomato into circles. and place these circles on top of omelet. Let it cook for 1 min, by this time, egg gets cooked completely and omelet forms already.

Corn Cheese Toast

Corn Cheese Toast

Easy Breakfast Recipe To Make Your Morning Brighter

Ingredients:

1 cup cooked sweet corn

1/2 cup grated cheese

Salt&Pepper to taste

Bread slices

Butter

Method:

Heat the Non stick pan.

Apply the butter on one side of the bread on two slices. Toast it lightly in the pan ( on the butter side down)

Mix the corn, cheese, salt and pepper. Spread some on a bread slice and cover it with another.

Press gently and toast it on two sides on the pan.

Take it out from the pan and cut diagonally and serve immediately

Italian Style Meatballs & Spaghetti

Italian Style Meatballs & Spaghetti

Prep Time : 30 mins
Cook Time : 30 mins
Ready Time : 1 hour

Servings :6

Ingredients

For the Meatballs

- 500g minced beef
- 2 eggs
- 3/4 cup dry breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 garlic clove, minced
- 1/2 teaspoon salt

For the sauce:

- 3 tbsp olive oil
- 4 garlic cloves, crushed
-2 x 400g cans chopped tomato
-1\2 cup of finely chopped parsley.
-1 tsp of salt
-1 tsp black pepper
-few basil leaves

The rest:

-500g spaghetti
-Salt
-olive oil

Method

Meatballs:
1- preheat the oven to 350 degrees.
2-prepare baking sheet with tin foil.
3-put all meatball ingredients in a mixing bowl and mix well .
4-roll meatball and place over baking sheet
5- bake at 350 degree for about 10 mins

Tomato sauce:
1-Heat the oil in your largest pan.
2- Add the garlic and sizzle for 1 min. Stir in the tomatoes, parsley and seasoning. Simmer for 15-20 mins until slightly thickened. Stir in the basil leaves. 
3-then add the cooked meatballs to the pan to keep warm while you boil the spaghetti.

Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra Parmesan and a few basil leaves, if you like.

Buon Appetito!

Braided puff pastry filled with beef & cheese

Braided puff pastry filled with beef & cheese

Ingredients  

-2 sheets frozen puff pastry, defrosted.

-1 egg for egg wash ( in a small bowl, beat egg, with 1 Tbsp water).

Filling:

250 g ground meat beef, or mixture of lamb and beef.

1 large onion, finely chopped.

1-2 garlic cloves, minced.

2 tbs. olive oil

black pepper, salt  to taste .

mozzarella cheese .

Method

The filling

1-Preheat oven to 250 degrees. Heat olive oil in a medium saucepan over medium-high heat. Add onion and cook about 3-4 minutes. Add garlic and cook 30 seconds

 then add meat ,spices.

2- Continue to simmer until meat is cooked then add cheese

1-Unfold 1 pastry sheet on a lightly floured surface. Pastry will unfold into thirds. 

2-Spread mixture down the center of the pastry square. Cut slits 1 inch apart from the 2 sides of the pastry to within 1/2 inch of the filling. 

3-Starting at one end, fold the pastry strips over the filling, alternating sides, to cover the filling. Repeat with the remaining pastry sheet. Place the filled pastries onto 2 baking sheets

4-Brush the pastries with the egg wash.

5-Bake for 20 minutes or until the pastries are golden brown.

6-Cut into it and here’s what you find inside…

serve warm

Baba Ganoush

Baba Ganoush

- 4 servings

- Prep time:25 minutes

- Cook time:40 minutes

Ingredients:
-2 medium eggplants
-1/4 cup (60 ml) tahini (sesame paste)
-1/4 cup (60 ml) lemon juice
-2 to 3 garlic cloves, finely minced
-1/4 teaspoon ground cumin
-1/2 teaspoon Ground black pepper
-1/2 teaspoon salt
-olive oil

Method:

1-Slice the eggplant in half, then drizzle with 2 teaspoons of olive oil and sprinkle with a quarter teaspoon of salt and a quarter teaspoon of ground black pepper. Roast the eggplant in a preheated oven at 450°F/232°C for 40 minutes or until soft.

2-Remove from oven, and allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.

3-Place eggplant, lemon juice, tahini,and garlic in an electric blender, and puree. Season with salt and pepper and  ground cumin  to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. 

(keep refrigerated until serving)

Chicken nuggets

Chicken nuggets

 

-4 servings

Ingredients:

-2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
-1 cup milk
-1 large egg
-Lemon juice
-1/2 cup all-purpose flour
-1 teaspoon granulated garlic
-salt and ground black pepper
-1 cup prepared breadcrumbs
-1 cup vegetable oil

Method:

1-In a medium bowl whisk the egg and stir in the milk & some of Lemon juice

2-Place chicken in milk mixture,and cover. Let it ‘marinate’ for (2-4 hours)in the fridge.

3-In a gallon size resealable bag combine flour,granulated garlic,breadcrumbs ,salt and pepper. Seal and shake to combine.

4-Heat the vegetable oil in a large frying pan over medium-high heat.


5-Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated.


6- Add the chicken pieces to the pan and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate.
 

Serve with your favorite sauce

M'hadjeb - Algerian stuffed Bread

M'hadjeb - Algerian stuffed Bread

 

Ingredients

For the dough
-200g of fine semolina

-200 g flour
-1 tbsp Salt
-Water
-Oil


For the stuffing
4 tomatoes, chopped
2 onion, chopped
2 chilli
1/2 bulb of garlic
2 tbsp of oil

Method:


Prepare the stuffing:
Put oil in a frying pan, add onions, garlic and diced chilli . Season.
Cover and cook over a low heat.


Prepare the dough:

-Combine salt and semolina &flour. Add 1 cup water. Mix together and start kneading the dough. Wet your hands from time to time and add enough water to get a smooth, soft and elastic dough. Not too much water though. It should be soft but not sticky. Knead for about 1/2 hour.

-Oil your fingers, divide the dough into small balls about the size of an egg.
Let stand for 30min.

-Spread dough on an oiled surface, by flattening and stretching it to form a very thin sheet.
 

-Spread a tbsp of stuffing in the middle of the sheet.
 

-Fold 2 sides of the sheet, then the other 2, to form a square.
 

-Drizzle with oil .
 

-Bake in a tajine or a clay pot, lightly oiled.