Lebanese Style Stuffed Eggplant♥ ♥ ♥

We call this mahshi in egypt^__^

• 6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)
• 1/2 cup long-grain or jasmine rice
• 1/4 cup olive oil
• 3 tablespoons pine nuts
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 cups chicken stock or reduced-sodium chicken broth
• 1 (14 1/2-ounce) can diced tomatoes in juice
• 3/4 pound ground lamb or beef chuck (not lean)
• 1 teaspoon ground allspice
• 1/2 lemon
• 3 tablespoons chopped flat-leaf parsley

 Method:

Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls. 

Rinse rice in a sieve under cold water until water runs clear. Drain well. 

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.

Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. 

Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. 

Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant. 

Add rice, meat, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands. 

Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). 

Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to 1 hour (cut 1 in half to test). 

If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary.

Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.

 

 

Onion Frittata♥ ♥ ♥

Ingredients:

• 8 large eggs
• 1/2 cup finely grated Parmesan
• 3 large fresh basil leaves, torn into pieces
• 3 large fresh sage leaves, minced
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoon extra-virgin olive oil
• 1 cup thinly sliced onion
• 1/3 cup whole-milk ricotta

Method:

Preheat oven to 400°F. 

Whisk first 7 ingredients in a medium bowl; set aside.

Heat oil in a medium ovenproof nonstick skillet over medium-high heat.

Add onion; saute until soft, about 6 minutes.

Reduce heat to low. 

Stir in egg mixture. 

Spoon dollops of ricotta evenly over. 

Cook until frittata begins to set, about 2 minutes.

Place in oven; bake until just set, 7-9 minutes.

Slide the frittata onto a platter. 

Cut into wedges; serve hot or at room temperature.

 

 

BEEF LASAGNE

Ingredients:

750g ground beef

500g ground Italian sausage

1 onion

2 cloves garlic, minced

2 tsps ground oregano

1 tsp ground basil

¼ tsp salt

¼ tsp pepper

400g tinned diced tomatoes with basil, garlic, and oregano

900g tinned tomato sauce

175g tinned tomato puree

300g small curd cottage cheese

150g grated Parmesan cheese

2 tbsps freshly chopped parsley leaves

2 large eggs, lightly beaten

9 oven-ready lasagne noodles

500g shredded mozzarella

Method:

 

1) Preheat oven to 180°C.

2) In a large saucepan, combine ground beef, sausage, onion and garlic. Cook over medium heat until meat is browned and crumbled.

3) Add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

4) In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

5) Spoon ¼ of sauce into bottom of a 33 by 23 by 5cm baking tray. Place 3 uncooked lasagne noodles on top of sauce. Do not overlap noodles. Spread ⅓ of cottage cheese mixture over noodles, top with ¼ of sauce and ⅓ mozzarella cheese. Repeat layers, ending with sauce, reserving ⅓ of mozzarella cheese.

6) Bake for 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly.

7) Let rest 10 minutes before serving.

Fish Burger

450 gm skinned fillet of white fish (haddock, cod, etc.)
2/3 cup milk
2/3 cup water
2 bay leaves
350 gm potatoes  peeled and quartered
1/2 tsp finely grated lemon zest
1 Tbsp chopped fresh flat-leaf parsley
1 egg
85 gm white breadcrumbs
flour
1/4 cup oil for frying


*Tartare-style Sauce:
 
1/2 cup mayonnaise
1 tsp Dijon mustard
1 tsp creamed horseradish
1 shallot - finely chopped
1 tsp finely chopped flat-leaf parsley

Method:

1. Mix all ingredients for the sauce. Set aside.
2. Put the fillet of fish in a pan. Add the bay leaves, milk and water. Cover, bring to boil and simmer for 4 minutes. Remove from heat and leave covered for 10 minutes to finish cooking the fish. Drain the fish from the pan and cool completely on a plate.
3. Put potatoes in a saucepan with just enough boiling water to cover them. Bring back to boil and simmer for about 10 minutes or until cooked but not broken up. Drain in a colander for one minute and then bring the potatoes back to the hot saucepan on the lowest heat. Let them dry out for 1 minute and mash the potatoes in the saucepan. This will result in a dry and fluffy mash. Take off the heat and mix in 1 Tbsp of the tartare-style sauce, lemon zest, chives, and parsley. Season well with salt and pepper.
4. Flake the fish in big chunks into the mashed potatoes. Mix a few times just enough to combine them. Set aside.
5. Beat egg in a shallow bowl. Put the breadcrumbs in a plate.
6. Divide the potato mixture into 4 or 5. With floured hands, shape each piece into a ball then flatten them to form small cakes.
7. Sit the cakes one by one in the egg bowl and spoon over egg to coat completely. Then sit the cakes in the breadcrumbs and pat sides and top to cover completely. Transfer on a plate, cover and chill for 30 minutes.
8. Heat oil in a pan. Drop dry breadcrumbs in it, if it sizzles it is ready. Fry the fish cakes on medium heat for about 5 minutes on each side or until crisp and golden.

Serve with the sauce and  lemon wedges.

Spinach samosas with Indian salad

Ingredients

FOR THE SAMOSAS

 

• 600g frozen chopped spinach , defrosted and drained
• 4 spring onions , trimmed and sliced
• 100g cherry tomatoes , quartered
• 1 tbsp garam masala
• 6 sheets filo pastry
• 2 tbsp olive oil

FOR THE SALAD

 

• 100g cherry tomatoes
• 4 spring onions , sliced
• 1 carrot , cut or peeled into long strips
• 1 tsp mustard seeds
• 1 green chilli , sliced
• juice ½ lime 

 

 METHOD

In a large bowl, mix the spinach, spring onions, cherry tomatoes and garam masala with a grinding of pepper. 

Lay out a sheet of filo and cut it lengthways into 3 long strips.

Brush roughly with the oil - don't worry about covering the whole sheet.

Spoon tablespoons of mix onto the top of each strip and fold each over into a triangle.

Keep folding until each strip of filo is used up.

Brush with any remaining oil, then bake for 20 mins until golden and crisp. 

To make the salad, toss all the ingredients together and serve alongside.

•  

Turkey steaks with citrus & ginger sauce

Ingredients

• 2 tsp cornflour
• 4 quick-cook turkey breast steaks, weighing about 300g/10oz total
• 1 tbsp sunflower oil
• 3 oranges , juice of 2 and one peeled and cut into segments
• 1 tsp grated fresh ginger
• 1 tsp clear honey
• 1 pink grapefruit , peeled and cut into segments
• 1 tbsp fresh snipped chives or chopped parsley
• wild or long grain rice and steamed broccoli, to serve 

 Method:

1.Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. 

Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. 

Transfer to a plate. 

2.Add the orange juice, ginger and honey to the pan. Gently bring to the boil.

Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. 

Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season. 

3.Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. 

Scatter over chives or parsley and serve straight away with rice and broccoli.

ORIENTAL SALMON BURGER

Ingredients

• 4 boneless, skinless salmon fillets , about 550g/1lb 4oz in total, cut into chunks
• 2 tbsp Thai red curry paste
• thumb-size piece fresh root ginger , grated
• 1 tsp soy sauce
• 1 bunch coriander , half chopped, half leaves picked
• 1 tsp vegetable oil
• lemon wedges, to serve

FOR THE SALAD

• 2 carrots
• half large or 1 small cucumber
• 2 tbsp white vinegar
• 1 tsp golden caster sugar 

Method:

1.Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander.Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

2.Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Tip 

Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks. 

Thai salmon skewers 

Mix the curry paste, ginger, soy and oil with 1 tsp honey and seasoning. Marinate the salmon chunks in the curry mixture for 10 mins. Cut 1 red pepper and 1 courgette into chunks, then thread onto skewers with the salmon. Griddle for 8 mins, turning, until the salmon is cooked through.

Chocolate marble cake

Ingredients

• 225g butter , softened
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 3 tbsp milk
• 1 tsp vanilla extract
• 2 tbsp cocoa powder 

 Method:

1.Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. 

 

If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth.

 

If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition.

 

Fold through the flour, milk and vanilla extract until the mixture is smooth. 

 

 

2.Divide the mixture between 2 bowls. 

 

Stir the cocoa powder into the mixture in one of the bowls. 

 

Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. 

 

When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.

 

Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

3.Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. 

 

Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container