Bamya (meat and okra stew)

ingredients:

2 lbs. stewing lamb or beef, cut into one-inch cubes.

2 onion(s), finely chopped

2 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 cup(s) peeled, seeded and chopped tomatoes

3 tablespoon tomato paste

1 cup stock beef

salt and freshly ground pepper

1 1/2 lbs. okra

1 lemon (juice)

preparation:

Note Okra must be cooked so that its slimy texture is eliminated. The Greeks have the best technique for achieving this. Trim the conical tops with a sharp knife, then soak the okra in red wine-vinegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice.

1. preheat oven to 325 F (165 C)

2.In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving.

3.Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot.

4.Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 mins.

5.Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using). Stir well. Pour over the meat and season to taste with salt and pepper.

6.Cover and bake until all the liquid is absorbed, about 1 1/2 Hrs. Taste and adjust the seasonings.

7.Meanwhile, prepare the okra as directed in the note above.

8.In a saute pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil Add the okra and saute for 3 mins, stirring gently.

9.Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven.

10.Bake for 35 minutes longer. Add stock or water if the mixture seems too dry.

11.Serve the "BAMIA" stew piping hot.

http://www.touregypt.net

Bolognaise Potato & Zucchinis

Cuisine: Italian
Course Type: Main Dish
Recipe Type: Red Meat
Serves: 4-6 persons
Preparation Time: 20 minutes
Cooking Time: 35-40 minutes

Ingredients:

3 tablespoons vegetable oil
1 medium onion or 150g, cut into small cubes
400g minced meat
1 sachet MAGGI Secrets Bolognaise Mix
4 cups or 1 liter water
3 medium zucchinis or 300g, cut into round slices
2 medium potatoes or 500g, peeled and cut into medium cubes
1 teaspoon black pepper, crushed
2 tablespoons pine seeds, fried


Preparation:

Heat oil in a saucepan and fry onion cubes for 2 minutes or until they become tender.

Add minced meat and fry for another 5 minutes or until meat becomes brown in color and well cooked.

Add MAGGI Secrets Bolognaise Mix and water. Bring to boil with constant stirring.

Add potato cubes, zucchini slices and crushed black pepper. Bring to boil and simmer on low heat for 20-25 minutes or until vegetables are well cooked.

Garnish with fried pine seeds and serve.

http://www.nestle-family.com/

BREAKFAST

Crispy French Toast

ingredients:
6 bread slices

1/2 cup milk

2 eggs, beaten

1/4 teaspoon sugar

1/4 teaspoon cinnamon

1 tablespoon oil

preparation:
Beat eggs. Add milk, sugar, and cinnamon and mix together. Use a fork to dip each bread slice into the mixture one at a time. The key here is to dip it in the mixture long enough to soak well, but not too long so you avoid it breaking apart.

Cook bread on a hot griddle or skillet over medium heat for 2 to 3 minutes on each side. Use a potato masher to gently press down so your French toast is crispy and golden in the center without burning the crust.
Serves 3.

Suggested toppings: pure maple syrup, powdered sugar, creamed honey, cream cheese.


Easy Chocolate Waffles

ingredients:
3 cups flour

1/2 tablespoon salt

2 tablespoons baking powder

2/3 cup cocoa powder

2/3 cup sugar4 eggs3

1/2 cups milk

1 cup oil

preparation:
In a large bowl mix together dry ingredients and set aside. Then slightly beat the eggs and mix together with the milk and oil in a separate bowl. Add to the dry ingredients and mix together but make sure you don't overmix.

Pour approximately 1 cup at a time into a waffle iron and cook according to directions. Serve with fresh fruit and pure maple syrup.
Serves 6.


Cottage Scrambled Eggs

ingredients:

4 eggs, beaten

1/4 cup milk

1/4 cup cottage cheese

salt and pepper to taste

1 tablespoon oil

preparation:
Beat eggs together in a small bowl. Add milk, salt and pepper, and cottage cheese and stir. Pour oil in a large skillet, then add the egg mixture. Let cook for a few minutes, then use a spatula to lift and stir constantly until well cooked. Make sure you don't burn the cottage cheese.


Warming Tip: To keep French toast, waffles, and pancakes warm until you serve them, put them in a casserole dish or in an "oven safe" plate and place them in a 300F degree oven until breakfast is served


Fruity Omelet
ingredients:

2 eggs

1 tablespoon milk

1 tablespoon oil

salt and pepper to taste

2 tablespoons vanilla yogurt

1/3 cup fruit

1 tablespoon brown sugar

preparation:
Combine eggs, milk, salt and pepper in a large bowl. Beat with a fork but don't make it frothy. Heat oil on medium heat in a flared omelet pan. To test the heat, pour a drop of egg mixture to make sure it sizzles. Lift the skillet and tilt around to coat the skillet. Pour egg mixture and cook until edges are golden brown. Use spatula to separate omelet into quarters and turn one quarter at a time. Cook on other side until golden.


Drop a spoonful of yogurt and some fruit (strawberries,blueberries, peaches,or any fruit you like) in the center of each omelet quarter. Sprinkle with brown sugar.


Poor Boy

ingredients:
6 eggs

2 tablespoons milk

salt and pepper to taste

1 large baked potato, diced

1 small green bell pepper, diced

1 cup boiled hotdogs,thick sliced

1/2 cup cheddar cheese, shredded

preparation:
Beat eggs and stir in milk. Add salt and pepper, potato, bell pepper, and hotdogs. Pour into a skillet and cook over medium heat until eggs start to set. Then add egg mixture and cook until the egg cooks on the bottom. Use a spatula to lift the eggs and let the uncooked mixture pour underneath and cook for a few minutes longer until eggs are fully cooked.

COATED POTATO AND MEAT

Cuisine: Greek
Course Type: Snack
Recipe Type: Red Meat
Serves: 4-6 persons
Preparation Time: 15 minutes
Cooking Time: 30 minutes

INGREDIENTS:
*3 medium potatoes or 750g
*2 tablespoons cooking oil
*1 carrot or 100g, finely chopped
*250g minced meat
*¼ teaspoon nutmeg powder
*½ teaspoon dried basil



For the coating mix:
*2 eggs, lightly beaten
*1 sachet MAGGI Secrets Coating Mix
*Vegetable oil for frying

PREPARATION:

*Boil potatoes for 20 minutes or until tender. Then cool under cold water. Peel and mash.

*Heat oil in pan and sauté chopped carrots for 2 minutes. Then add meat and cook for 5 minutes or until meat is brown in color.

*Add meat to potato mixture and mix well. Season with nutmeg and dried basil then divide the mixture into equal portions. Shape portions into small patties (around 15 patties). Put patties in fridge for 30 minutes so they become easy to coat.

*Dip each potato patty in eggs then in MAGGI Secrets Coating Mix.

*Heat vegetable oil to 175˚C. Drop a small piece of bread into the hot oil to check the temperature.

*Deep fry the potato patties for 5-8 minutes or until golden brown.

*Serve hot.

Tip: Boil Potato with skin to avoid too much water absorption

Pumpkin and Almond Tart

Course Type: Desserts
Recipe Type: Tartes
Serves: 8 persons
Preparation Time: 20 minutes
Cooking Time: 45 minutes

INGREDIENTS:

For the crust:
3 cups or 300g digestive biscuits, crumbled
½ cup or 100g butter, melted
For the Filling:
500g pumpkin, peeled and grated
½ cup or 100g sugar
1 cup or 250ml milk
1 tin or 397g Sweetened Condensed Milk
2 tablespoons rosewater
1 cup or 100g ground almonds

PREPARATION:

*Combine biscuit crumbs and butter in a bowl and rub the ingredients using finger tips to form a dough. Press dough over the base and sides of a 26cm loose bottom tart tin. Set aside.
*Add pumpkin, sugar and milk to a large saucepan. Stir over medium heat for 10 minutes or until milk thickens. Remove from heat.
*Add Sweetened Condensed Milk, rosewater and ground almond to the pumpkin mixture and mix well.
*Spoon mixture into the prepared tart tin. Bake in a 180˚C preheated oven for 45 minutes.
*Allow to cool in fridge for 2 hours before serving.

*Tip: Stir constantly to avoid scorching. Add a bit more milk if the milk evaporated quickly before the pumpkin was well cooked.

Stir fried Beef in Oyster Sauce

Cuisine: Chinese
Course Type: Main Dish
Recipe Type: Red Meat
Serves: 4-6 persons
Preparation Time: 20 minutes
Cooking Time: 10-15 minutes



INGREDIENTS:

*For the sauce
3 cups or 750ml water
5 tablespoons oyster sauce
3 garlic cloves, mashed
2 cubes MAGGI Chicken Stock
3 tablespoons cornflower
2 teaspoons sugar
½ teaspoon black pepper powder
*For the stir Fried
3 tablespoons cooking oil
650g beef, sliced
2 medium carrots or 200g, sliced
1 cup or 150g cauliflower, cut into small florets
1 cup or 80g snow beans, cut from both sides
1 medium green bell pepper or 150g, cubed
1 medium onion or 150g, cut into medium cubes
120g white cabbage, cut into large leaves



PREPARATION:

Combine all sauce ingredients in a saucepan. Bring to boil with stirring until the sauce thickens. Set aside.

Heat cooking oil in a frying pan or a wok and fry beef slices for 4 minutes or until they become brown in color. Add all vegetables except the cabbage leaves and stir for another 2 minutes.

Fold the boiling sauce on top of the vegetables and bring to boil then simmer on low heat for 1 minute.

Add the cabbage leaves and bring to boil then simmer for another 1 minute.

Tip: Serve with white rice or fried rice.

Mushroom chicken Lasagna

Cuisine: Italian
Course Type: Main Dish
Recipe Type: Poultry, Pasta, Baked
Serves: 4-6 persons
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes

INGREDIENTS:
* 3 tablespoons cooking oil
* 1 small onion or 100g, chopped
* 500g minced chicken
* 1 cup or 100g mushrooms, sliced
*1 sachetmaggi Bolognaise Mix
* 2½ cups or 625ml water
* 9 lasagna sheets

For the béchamel sauce:
*4 cups or 1 liter liquid milk
*1 sacheT MAGGI Béchamel Mix
*1 cup or 100g Mozzarella cheese, grared

PREPARATION:
*Heat oil in a saucepan and fry chopped onion for 2 minutes or until it becomes tender.
*Add minced chicken and sauté for 5 minutes or until tender. Add mushroom slices and sauté for 2 minutes. Add MAGGI Secrets Bolognaise Mix and water. Bring to boil with constant stirring then keep on low heat for 10 minutes. Set aside.
*Mix milk with MAGGI Secrets Béchamel Mix. Bring to boil with constant stirring then simmer on low heat for 2 minutes or until sauce thickens. Set aside.
*Alternate layers in a 30cm x 24cm an oven plate and in the following sequence:-
Start with a layer of béchamel then a layer of lasagna. Add half of the portion of the chicken bolognaise mixture then again a layer of lasagna.* Add the remaining portion of the chicken bolognaise mixture followed by a layer of lasagna.*Finally top with béchamel sauce and sprinkled Mozzarella cheese on top.
*Bake in a 180˚C oven for 25-30 minutes or until the surface becomes golden in color.
Tip: Use green spinach lasagna sheets for variations

LENTIL AND SPINACH SALAD with onion,cumin and garlic

INGREDIENTS:

* 1 cup puy lentils

*1 fresh bay leaf

* 1 stick celery

* 1 spring fresh thyme

* 2 tablespoon olive oil

* 1 onion finely chopped

* 2 teaspoon cumin seeds

* 400 gm baby spinach

* salt and ground black pepper , to taste

* 3 tablespoons fresh chopped parsley plus few extra springs

THE DRESSING

* 5 tablespoons extra olive oil

*1 teaspoon dijon mustard

* 5 teaspoons red vinegar

* 4 garlic cloves finely chopped

*1/2 teaspoon lemon rind finely grated

PREPERATION:
1.Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. DO NOT ADD SALT at this stage, as it toughens the lentils.
2.Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt.
3.Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally.
4.Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Add the cumin and cook for 1 minute.
5.Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted.
6.Stir the spinach into the lentils and leave the salad to cool. Bring back to room temperature if necessary. Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary.
7.Transfer the salad to a serving platter and scatter over some parsley sprigs.
8.Chef's Note: Puy lentils are named after a town in France. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads.

Crunchy Almond Cake

INGREDIENTS

Bake time 50 min

*1/2 cup blanched whole almonds
*3/4 cup granulated sugar
*3 large eggs, at room temperature
*1 stick (4 ounces) unsalted butter, at room temperature
*1/2 cup milk, at room temperature
*1 tablespoon honey
*1 teaspoon pure vanilla extract
*Grated peel of 1 orange
*1 cup flour
*1 1/2 teaspoons baking powder
*1/2 teaspoon salt
*1/3 cup sliced almonds
*Confectioners' sugar, for sprinkling

DIRECTIONS

1. Preheat the oven to 325º. Butter and flour an 8-inch round cake pan.

2. Using a food processor, grind together the whole almonds and the granulated sugar. Transfer to a medium bowl. Beat in the eggs, butter, milk, honey, vanilla and orange peel until smooth.

3. Sift the flour, baking powder and salt over the egg mixture and fold in until just combined. Transfer the batter to the prepared pan. Scatter the sliced almonds on top. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Transfer the cake to a rack to cool. Sift confectioners' sugar over the top just before serving.

Ginger Chicken Stir-Fry with Sesame Noodles

INGREDIENTS

4 SERVINGS

*Salt
*1 pound spaghetti
*3 tablespoons vegetable oil (eyeball it)
*3/4 pound chicken cutlets, cut into thin strips
*1 small head or 1/2 large head Napa cabbage, shredded (about 4 cups)
*1 bunch scallions, chopped into 2-inch pieces
*Shiitake mushrooms, stemmed and thinly sliced (a couple of generous handfuls)
*6 cloves garlic, finely chopped
*One 2-inch piece fresh ginger, peeled and grated
*1 teaspoon coarse black pepper (1/3 palmful)
*1/3 cup tamari (dark soy sauce)
*2 tablespoons sesame oil
*2 tablespoons toasted sesame seeds

DIRECTIONS
1. Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain.

2. While the pasta is working, in a large nonstick skillet, heat the oil over high heat until rippling. Add the chicken and stir-fry until golden, 3 to 4 minutes. Add the cabbage, scallions, mushrooms, garlic and ginger and stir-fry for 2 minutes. Season with a little salt and the pepper and keep warm.

3. In a large bowl, combine the tamari and sesame oil. Stir in the spaghetti and toss to coat. Sprinkle the sesame seeds on top. Using tongs, serve the pasta in bowls and top with the chicken stir-fry