Archive of ‘lunch’ category

French onion soup (soupe a l’oignon)

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French onion soup is one the the fanciest soups that i always like to order in restaurants…It is rich,warm and hearty and fill your soul..I did it last week and literally my husband was dancing at the table from how delicious it was..It takes time to make but it is not hard at all..just some TLC..here is how i made it:

INGREDIENTS:

  • 4 large onions
  • 1/4 cup butter
  • thyme springs
  • 1 tablespoon flour
  • 3 cups beef broth
  • 2 cups chicken broth
  • bread croutons…traditionally you should use thick slices of toasted baguette
  • Gruyere cheese

METHOD:

  1. Start by slicing the onions thinlyimage
  2. melt the butter with a tablespoon of olive oil with the springs of time..you will start smelling the nice aroma of thyme..image
  3. add the onions and stirimage
  4. put the onions on low heat and leave to to stir only every 10 mins..don’t worry it wot burn until you reach this..you will start seeing some browning..this will take about 30 mins to more depending on how much onions .how large your pan and how is your heat..image
  5. now turn the heat just a little higher to less than medium high and keep stirring and scaring down the bottom of the pan where all the caramelization happensimage
  6. you will see the onions wilted and beautiful caramel color..now add the flour and stirimageimage
  7. add the stocks and stir scrapping the edges againimage
  8. now you can transfer into a smaller pan if you want ..bring to a boil..prepare you ramekins..your toasted bread..and your grated cheese..turn on the oven broilerimage
  9. when the soup boils..poor into you ramekinsimageimage
  10. top with a lot of croutonsimage
  11. end with a generous amount of cheeseimage
  12. put under the broiler to melt the cheeseimageServe immediately while hot..melted cheese and be ready not to talk with anyone for 10 mins because you can;t beat the cheese:))

BONNE APPETIT:)

Super mushroom soup

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Hello my friends,,if you like mushrooms like i do .this is definitely the recipe for you..this mushroom soup recipe particularly if full of mushroom flavor and super creamy that you will all love it..Here is how i made it:

INGREDIENTS:

  • Fresh button mushrooms(better if you have portobellos or porcini mushrooms)IMG_4040
  • onion
  • 2 celery stalk
  • 1 large or 3 baby potatoes
  • 4 cups chicken stock
  • lemon juice
  • butter
  • thyme
  • bay leave
  • mascarpone cheese ..or heavy cream

METHOD:

  1. Start by cleaning the mushrooms with a paper towel the slice them ..IMG_4041
  2. sautee the mushrooms on 1 tablespoons of butter and 1 tablespoon of olive oil on high heat..IMG_4042IMG_4045
  3. do not stir the mushroom a lot because this will prevent them from browningIMG_4046
  4. reserve 1/3 the mushrooms to add later and for decorationIMG_4050
  5. you should prepare your veggies before starting the recipe..add them now to the pan with the mushrooms with the thyme and bay leave and 1 tablespoon of butter and cook for 10 mins while stirringIMG_4044IMG_4049IMG_4055
  6. when you reach this stage add the chicken stock and cook for 15-20 mins on a medium heat..adjust the salt and pepper to tasteIMG_4057
  7. remove the bay leave and puree the soupIMG_4058
  8. add 1/4 cup of heavy creme or milk until u reach the desired colorIMG_4060
  9. add back most of the mushrooms and chopped parsleyIMG_4081
  10. enjoy this warm lovely silky smooth soup that will leave you mushroom satisfied:)

Bonne Appetit

egyptian scotch eggs

imageThis lovely egyptian dish that i have know when u used to go with my family to the most famous iconic restaurant the local egyptian meal;foul and taameya (fool and falafel as most of people say) in Alexandria,Egypt ..it is a version of falafel that is stuffed with an egg an i named it scotch egg because it is the same idea for the British scotch eggs that is also an egg wrapped in ground beef..but the base for this recipe is a good recipe for falafel ..and here is how i made it:

INGREDIENTS:

  • Split fava beans( soaked in water overnight)
  • 1 leeks
  • 1 bunch of coriander
  • 1 onion
  • 3 cloves garlic
  • dried coriander
  • flour
  • bicarbonate soda

METHOD:

  1. Drain the soaked beans firstimage
  2. cut the leaks top and base and split in halfimageimage
  3. wash layer by layerimage
  4. wash the coriander thenput in the food processor with the leeks ,onion,garlic an turn into a pasteimageimageimage
  5. add the beans and mix wellimage
  6. cover and keep frozen until ready to fryimage
  7. when ready to fry take a portion and mix with a tsp of bicarbonate soda,salt and pepper.at this stage you can fry and make regular falafel
  8. prepare your boiled egg(put the egg in cold water and bring to a boil then turn heat off and leave for 7 mins then take out) ..bring the flour and the falafel miximage
  9. put the egg in the flour to coat well then cover with a layer of falafel mix and fryimageimage
  10. serve with a mice piece of bread and enjoyy

BONNA APPETIT

 

Tomato tart

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Look how cute this tart is..very light ..not too much cheese just simplicity in every bite..i do this recipe when i crave some crunch with a delicate flavor..Soo delicious .Here is how i make it:

INGREDIENTS:

  • Phyllo dough
  • tomatoes
  • yellow cheese like Gouda, Em-mental,Gruyere
  • basil
  • some fried or fresh oregano

METHOD:

  • Butter the baking dish then start layering the phyllo layers with  some oil or butter brush between each layer until u reach about 7-10 layersimageimage

then sprinkle the cheese on top,oregano,slices of tomato and a sprinkle of salt and pepper image

  • bake in a 350 degree oven for about 15 mins until golden and crispyimage
  • cut and serve hot

BONNE APPETIT

serves = 2
calories = 250

Rosemary focaccia

 

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Rosemary focaccia is probably the easiest kind of bread that you can make,,it’s basically pizza dough that is topped with olive oil ,olives,rosemary and garlic..super delicious and here is how to make it

INGREDIENTS:

  • 3 1/2 cups flour
  • 2 1/4 tsp dry yeast
  • 1 cup lukewarm water
  • 1 tablespoon sugar
  • 2 tsp salt
  • 1/2 cup olive oil
  • olives
  • garlic whole cloves
  • rosemary

METHOD:

-add the yeast to the 3/4 cups of water with sugar and let it foam 5 minsimage

-add the flour with 1/4 cup of olive oil and kneadimage-dissolve the salt in the last 1/4 cup of waterimageimage

-after kneading until smooth put in an oiled bowl,cover and let rise for 2 hours in a warm placeimage

-after rising punch downimage

-prepare the baking pan by sprinkling some corn flour an drizzles of olive oilimage

-spread the dough on the counterimage

-transfer to the baking sheet and poke with you finger as much as you canimage

-drizzle 1/4 cup of olive oil over the dough to fill the dips..then add olives.rosemary.garlic and a sprinkle of salt..at this stage you can add some grated cheese as well..image

-let it rest for 30 mins then bake in a 420 degree F OVEN for about 30-40 mins until cooked and golden brownimageENJOYY THE BEST AND THE SIMPLEST BREAD EVER,ADD NEXT TO YOU DINNER TABLE OR DIP IN YOU FAVORITE SOUP OR EAT JUST LIKE THAT,DELICIOUS..

BONNE APPETIT

Serves=12 (Serving Size 46 g)

calories=200

Nutrition Facts

Calories = 208

Calories from Fat
79
% Daily Value*
Total Fat

8.8g
13%
Saturated Fat

1.3g
6%
Cholesterol

0mg
0%
Sodium

1mg
0%
Potassium

39mg
1%
Total Carbohydrates

28.8g
10%
Dietary Fiber

1.0g
4%
Sugars

1.1g
Protein

3.8g

 

Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 9%
Nutrition Grade B-
* Based on a 2000 calorie diet

 

fava beans and eggs tajin

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Hello my friends,wanted to share this recipe with you,this is me and my husband lovely late night dinner (sohour) in Ramadan.It’s a beautiful looking dish,elegant way to present the two most nutritious foods for late night dinner in Ramadan,i love to make it in single ramekins for each person..

Here is how to make it:

ingredients;

  • 1/2 onion
  • 2 cups fava beans cooked
  • tomato juice
  • 1 tablespoon butter
  • 4 eggs
  • red pepper flakes

Method:

-add finely chopped onions with the red pepper flakes in a pan with 1 tsp oil and cook for 10 mins then add the butter to melt,then the drained fava beans and stir trying to mash it with a wooden spoon( here u can add as well chickpeas,sausages,peppers,tomatoes..any additions as u like make it ur own).

-add 1 cup of tomato sauce and season with salt and pepper,cook until u reach the consistency of the beans u like.

- butter the ramekins well..add about 1/2 cup of beans in each ramekin then make room for the egg and drop one egg in each ramekin..sprinkle with salt and pepper and add a drop of oil over each egg to flavor( better to add a tablespoon of cream )image

-put in a preheated 375 oven for 15-20 mins then take out and decorate with parsley or chives and serve with a lovely hot pita bread..enjoyy.

-this recipe is very variable so you can use your best way to do beans in it..it will always taste delicious..

BONNE APPETIT:)

Serves=4

calories=200

 

Risotto cakes

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This Risotto cake is always the dish that i make the next day of making risotto with the leftovers..and to be honest ,me and my husband we love it even more than risotto itself because simply fried food taste the best..this is the truth..it’s crunchy on the outside..creamy on the inside with the melted cheese..heaven on earth..

Here is how i make it:

No ingredients for this one ..only leftover risotto..some cheese..egg.and bread crumbs..

-take your leftover risotto out of the fridge and divide into parts depnding on how much you have left

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-put the cheese inside half of them and be generous.

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-cover with the other ones and seal well

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-put in egg then coat with bread crumbs ..the i decided to change there shape..

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-fry in a 350 degree F oil

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-put on a cooling rack to drain the oil and you can see if you cut it the oozing cheese..

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-Serve immediately while hot before the cheese set so you get the wow factor when people cut into it and see the melting cheese..best everrr..

Bonne Appetit

Grilled veggie panini

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Sandwishes are our family’s favorite luches so we got to be creative with them and this Grilled veggie panini is an absolutely delicious and light recipe that is fun to make and eat,very summery and fresh..

here s how i make it:

INGREDIENTS:

Sourdough bread(any kind of bread u likeimage

zucchini

eggplant

potatoes

tomatoes

red onion sliced thinely

fresh mozzarella

pesto

olive oil

parmesan cheese

fresh basil

Method:

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cut all the veggies into thin slices

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brush them with olive oil,salt and pepper to get them ready for the grill

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grill all the veggies 3 mins on each side until tender and get nice grill marks

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arrange the veggies into a platter until u prepare the bread

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brush the bread with olive oil and broil until golden on both sides

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slice the mozzarella cheese

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arrange everything so u can assemble the sandwich and be creative

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brush the bread with pesto.u might need to add a bit more than the picture..at this stage u can substitute the pesto with some thick marinara will be delicious too

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start layering as u like..then add thick shaves of parmesan cheese

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add the mozzarella slices with basil on top and a sprinkle of salt

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at this stage your sandwich is ready to grill.if you have a panini press this would be ur choice at this point,,if u don’t have this is what u can do to get the same results

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without laughing this is really what i do.i put heavy weight over the sandwich to press:))

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flip on the other side and do the same thing until the cheese is melted

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BONNE APPETIT

 

 

 

 

 

Fish tacos

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Fish tacos..SUMMERY LIGHT REFRESHING and i must admit i am not a fish eater although i am from ALEXANDRIA EGYPT..but this recipe is a killer to me and also the fish i used wish is tilapia filles are the kind of fish who all non fish eaters i know particularly love because its is very clean and not fishy at all.this meal is very summery,light and fresh..here is how i made it:)

Ingredients:

-tilapia fillet( any fidh fillet will work)

-tortillas

-tomatoes cubed

-Avocados

-mayonnaise

-sour cream

-hot sauce

lemon juice

mustard

chili powder

-salsa(i used store bought mango salsa)

-cabbage

-apple cider vinegar

Method:

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season the fish with salt,peper and lemon uice and lemon zest and leave for abour 15 mins

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Right before grilling add a smear of mustard and chilipowder to one side of the fish

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oil the grill well and out the fish to grill..dont move for 3 mins so u dont destroy the grill marks

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flip the fish and grill for more 3 mins

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take the fish out and grill the tortillas

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prepare ur sauce by mixing sour cream with mayonaise,lemon juice,salt,peper,hot sauce

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set aside and cut ur veggies

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cut the avocados in half

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slice

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scoop out the slices

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cut the cabbage into slices

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add vinegar salt pepper and cilatro and set aside

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now everything is ready to assemble

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smear the sauce into the tortillas

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flake the fish and put it on the cream

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add avocado slices and sprinkle salt and pepper

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add cubed tomatoes and mango salsa

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top with cabbage and spoon of sourcream mayo

BONNE APPETIT:)