Creamy Scrambled Eggs With Mushrooms

May 23, 2016






































Creamy Scrambled Eggs With Mushrooms
Ingredients
  • 3 large eggs
  • Whole Mushrooms ( Champignon de Paris )
  • 1 Tbsp of Butter
  • 2 Tbsp of Crème fraîche
  • French Bread 
  • Olive oil
  • Salt and Pepper
Directions
  • For the cake:
  • In a frying pan drizzle some olive oil and put the mushrooms in it with some salt, bring to medium heat and let it be seared.
  • In another large sauce pan put the eggs and the butter and bring to heat, keep stirring the mixture with a spatula, Do Not Stop stirring until the mixture thickens and the eggs start cooking, for 4-5 minutes at most. Add the creme Fraiche to the mixture and keep stirring on a low heat. Season with salt and black pepper and plate with some french baguette bread and with the seared mushrooms. Enjoy!

Best Homemade Mayonnaise With Dijon Mustard

May 20, 2016





































Best Homemade Mayonnaise With Dijon Mustard
Ingredients 
    Icing
  • 2 egg yolks
  • 2 Tbsp vinegar
  • 1 Tbsp lemon juice
  • 2 Tbsp Dijon mustard
  • 1 Tsp salt
  • Black pepper
  • 2 Cups of canola oil
Directions
  • In a Hand mixer blend the eggs and the oil, then add the remaining ingredients until it has all emulsified.
  • Store in a sterilized jar in the fridge until you need.

Grilled Chicken Kebabs

May 20, 2016






































Grilled Chicken Kebabs
Ingredients
  • 4 Boneless Chicken breasts
  • 4 tbsp olive oil
  • 3 tbsp cumin
  • 1 lemon juice
  • salt and black pepper
  • 1 Green Bell pepper
  • jalapeno
Directions
  • Cut the boneless and skinless chicken breasts into big cubes.Mix together the olive oil and the spices and the lemon juice, add to it the chicken and let marinate for at least 30 minutes.
  • prepare the skewers and fill them with the meat, grill them on your charcoal grill until cook through, then serve them with your favorite dipping sauce or with just a potato puree.

Penne Pasta With Beef Bolognese Sauce

May 18, 2016







































































































Penne Pasta With Beef Bolognese Sauce
Ingredients
  • 1 Package of your favorite pasta ( exp: Penne)
  • 250g of ground beef meat
  • Homemade bolognese sauce
  • 1 carrot
  • 5 Tbsp of Milk
  • Olive oil
  • salt and pepper
  • Parmigiano Regiano Rind
  • Parmigiano Regiano Cheese for grating.
Directions
  • Heat the olive oil in a large sauce pan, than add to it the diced carrot let cook for 5 minutes until translucent then add to it your homemade bolognese sauce and let simmer on low heat for 20 minutes.
  • In the meantime cook your ground beef meat with a Tbsp of virgin olive oil and a pinch of salt and black pepper. Add the meat to the sauce, add the milk and the Parmigiano Regiano rind. Let simmer on a very low heat for 30 minutes covered. 
  • bring to boil water and salt it then cook your pasta until al dente, drain it and add it to the sauce mix the whole thing and then plate and serve.
  • Note: you have to take off the Parmigiano regiano rind when the sauce thickens.

Easy Tasty Popcorn With Butter and Sea Salt

May 18, 2016






































































Easy Tasty Popcorn With Butter and Sea Salt
Ingredients
  • 1 tbsp butter
    1 tbsp oil
    90g popcorn
    1 tsp salt
Directions
  • Heat Oil and Butter in a large sauce pan, Bring to ebullition then add the popcorn, cover the sauce pan with a lid and wait few minutes until complete popping of the popcorn, put in a glass bowl and season with salt. Enjoy!

Moroccan Couscous With Caramelized Onions and Raisins ( T'faya )

May 16, 2016








































Moroccan Couscous With Caramelized Onions and Raisins ( T'faya )

  • Ingredients
  • 400 g of wheat Couscous DARI end
    1 tsp rancid butter "S'men" or butter
    1 chicken of 1.5 kg
    2 onions, chopped
    100g chickpeas soaked from the previous day
    1 small bunch of parsley and coriander
    1 tsp of turmeric
    1 tsp ginger
    1 tsp  black pepper and white pepper mixed
    10 saffron threads
    4 Tbsp oil soup
    1.5 liters of water
    Salt
  •  
  • For T'faya:
    2 kg of chopped onion
    8 cl oil
    1 tsp ginger
  • 1 tsp of turmeric
    8 saffron threads
    1 tsp black pepper and white mixed
    3 cinnamon sticks
    250g raisins
    3-4 Tbsp granulated sugar
    Salt

    For the decoration:
    2 boiled eggs
    100g blanched almonds toasted and crushed


Directions
In a pot over medium heat, place chicken, herb bouquet, chopped onion, spices, oil and water. Place the chickpeas in cheesecloth and let boil, place to cook chicken in the sauce. Reduce the heat and simmer covered until chicken and chickpea are cooked . In a pot over low heat, place the chopped onion and add to it oil and spices. Cover and let the onion disgorge its vegetation water by stirring occasionally. Add the caster sugar and raisins and let stew onion, still over low heat, covered, stirring regularly during 1h30 to 2h. Cook the couscous as described in the basic recipe. Coat the hot couscous with rancid butter "Smen" or butter and place in a dish. Drizzle couscous with sauce and add chickpeas, prepare the chicken in the middle and garnish with onion T'faya. Garnish the dish with boiled eggs and crushed almonds. Serve the hot dish.

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