Main Ingredients:
Phyllo dough: 15 sheets
Butter: 1/4 cup (melted)
Walnuts: 1/2 cup (ground or well crushed)
Coconut powder, crushed pistachio: to decorate
Syrup Ingredients:
Sugar: 2 cups
Water: 1 cup
Rosewater: 1/4 cup
Cardamom: 1/8 tsp (optional)
Saffron: 1/8 tsp (optional)
Lemon juice: 1-2 drops (fresh, optional)
Directions:
1. Preheat oven to 350 degrees F.
2. Butter the bottoms and sides of a 9x13 inch pan.
3. Unroll phyllo dough and cover with a slightly dampened cloth to keep from drying out as you work.
4. Fold a phyllo sheet to fit the pan. Place it in the pan and butter thoroughly. Repeat until you have 4 folded sheets layered. Sprinkle 2 - 3 tbsp of walnuts (ground or well crushed) on top. Repeat this step 2 more times.
5. Top the last layer of nuts with a folded phyllo sheet, butter thoroughly and repeat until you have no more phyllo sheets (you may or may not butter the last layer).
6. Use a sharp knife and cut into diamond or square shapes all the way to the bottom of the pan.
7. Bake for about 40-45 minutes or until baklava is golden-brown and crisp.
8. While baklava is baking, make the syrup as follows: Boil sugar and water until sugar is melted. Dissolve the saffron in 2 tbsp of hot water and add it to the syrup (optional). Add cardamom to the syrup and simmer for about 15 minutes or until the syrup is slightly thicken. Add the rosewater and simmer for one more minute. Remove from the heat and add 1-2 drops of fresh lemon juice. Let the syrup to be cooled. *
9. Remove baklava from oven and immediately pour the syrup over it. Decorate with crushed pistachio or any other nuts of your choice and/or coconut powder. Let cool. Do not cover it until it is fully cooled.
*: You can make the syrup beforehand, store it in the fridge for 1-2 months and use it whenever you want. However, make sure to use the lemon juice drops if you are going with this option. The baked baklava absorbs the syrup better if the syrup is cold.
Main Ingredients:
Red bell pepper: 1 large, sliced
Chicken: 2 boneless chicken breast, cooked and cubed
Onion: 1 large
Vegetable oil: 1 tbsp
Mushroom: 1 cup, sliced
BBQ Sauce: 1/2 cup
Cheddar cheese: 150 grams
Mozzarella cheese: 150 grams
Tomato Sauce: 1 cup, or enough to cover the pizza dough (recipe here)
Pizza Dough: 1 large (recipe here)
Salt and pepper
Directions:
1. Preheat oven to 400 degrees.
2. Thinly slice the yellow onion. In skillet heat the vegetable oil and sauté until onions are caramel colored, stirring often.
2. Roll out dough on a lightly floured surface. Transfer to the baking and bake until puffed and beginning to color 5-10 minutes.
3. Mix cooked chicken cubes with BBQ sauce until evenly coated.
3. Spread the pizza sauce over the pizza crust and top with mushrooms, peppers, onions and chicken.
4. Sprinkle mozzarella cheese, cheddar cheese, salt and pepper and bake for 15-20 minutes or until crust is golden and cheese has melted.
Main Ingredients:
Chicken Thighs: 2 lb, boneless skinless
Lemon Juice: Juice of 4 medium
Saffron: 1/2 tsp
Water: 1/2 cup, boiling
Olive Oil: 4 tbsp
Bell Pepper: 1, chopped coarsely
Onion: 1, chopped coarsely
Parsley: 3 tbsp, chopped
Salt
Pepper
Directions:
1.Wash and cut each thigh into 2-3 pieces.
2. Add boiling water to saffron and set aside to cool down.
3. To prepare the marinate, blend saffron water, lemon juice and olive oil. Add salt and pepper to taste.
4. Mix chicken, onion, bell pepper and parsley in a large plastic sealable bag or container.
5. Pour the marinate into the bag and shake well. Seal and marinate overnight in refrigerator.
6. The next day, thread chicken onto skewers. Keep the marinate to brush the chicken while barbecuing.
7. Barbecue for about 5-10 minutes on each side, turning frequently.
Main Ingredients:
Sugar: 1 cup
Milk: 2 cups
Whipping cream: 2 cups
Eggs: 8, large
Salt: 1/4 tsp
Vanilla extract or powder: 1 tsp
Vanilla bean (optional): 1/2, split lengthwise
Boiling water: as needed
Directions:
1. Put 1/2 cup of sugar in a 10-inch (25 cm) cake pan with 1+1/2 inch (4cm) side and place it on the stove top over medium-low heat. Holding the edge of the pan with a hot pad, tilt the pan from side to side as the sugar melts and caramelizes. When all the sugar has melted and become a golden brown liquid, remove the pan from the stove. Tip the pan so that the sides and bottom are evenly coated with the syrup. Set aside. (*)
2. Preheat the oven to 325 degrees F. In a saucepan over medium heat, combine the milk and cream. Scrape the seeds off the vanilla bean and put both the seeds and the pod into the saucepan. Heat until small bubbles appear along the edges of the pan; remove the pod (**). Meanwhile, in a bowl, beat the eggs until blended. Add the remaining 1/2 cup sugar, the salt, and the vanilla extract and beat until blended. Slowly pour the hot milk mixture into the egg mixture while stirring continuously. (***)
3. Place the caramel-lined cake pan in a shallow baking pan. Pour the custard into the cake pan, filling it to the rim. Pour water into the baking pan to reach halfway up the sides of the cake pan. Bake until a small, sharp knife inserted into the center comes out clean, 35-45 minutes (+). Remove from the oven and let cool to room temperature. (++)
4. To unmold, slide a knife along the inside edges of the pan. Invert a shallow serving plate on top of the custard. Holding the cake pan and plate firmly together, turn them over so the plate is on the bottom. Give the pan a shake and then lift it off. The custard should drop smoothly to the serving plate. Serve at room temperature or chilled.
(*) In my experience, it takes the sugar at least 4-5 minutes to get to the melting point. Therefore, you won't need to constantly hold the pan for the first 5 minutes or so. Just make sure to be close to the stove so that you can keep an eye on the sugar and tilt the pan a shake every minute or two. When you notice that the sugar is getting golden-brown and has started melting, it is time to tilt the pan frequently. Make sure to remove the pan from the stove top as soon as the sugar is completely melted to avoid burning it.
(**) Do not throw away the pod. Keep it for future use.
(***) It is very important to add the milk mixture gradually and stir constantly while adding the milk; otherwise you will get a cooked eggs mixture! Do not panic if you notice the strings of cooked egg in the mixture. Just keep stirring and make sure to pour the milk mixture slowly.
(+) Be careful not to cut the creme all the way to the bottom. Nothing will be wrong with your creme if you do so, except for a cut on the surface of the creme.)
(++) It is very important to let it cool completely before proceeding to the unmolding step. You may need to wait for few hours so plan ahead and make sure you have enough time for the cooling down process. The creme may not drop easily into the serving plate and you may get a cracked creme if you try to unmold it when it is still warm.
Main Ingredients:
Chopped Spinach: 1 pack previously frozen* or 300g fresh
Mozzarella Cheese: 1 cup shredded
Parmesan Cheese: 1/4 cup shredded
Cheddar Cheese: 1/4 cup shredded
Egg: 4
Milk: 1/2 Cup
Whipping Cream: 1/2 cup
Onion: 1 medium chopped
Olive oil: 1 Tbsp
Butter: 1 Tbsp
Garlic: 1 clove minced
Sun Flower seeds: 1 Tbsp
Nutmeg: 1/4 Tsp
Salt and pepper
Directions:
1. Preheat oven to 325 F. Lightly grease a 9 inch pie or quiche pan.
2. In a frying pan, add the olive oil and butter and saute the onion and garlic until tender. Add spinach and saute for 10min.
3. In a bowl, whisk together eggs milk and whipping cream. Season with nutmeg, salt and pepper.
4. Add spinach, sunflower seeds, mozzarella and parmesan to the egg mixture. Mix well. Pour in the quiche pan.
5. Sprinkle with cheddar cheese.
6. Bake for 30 minutes or until knife inserted in center comes out clean. Let the quiche stand for 10 minutes to cool before cutting. This recipe can be served at room temperature.
* If using frozen spinach, place the frozen spinach in microwave safe bowl and cook until thawed. Drain as much of the liquid as you can before using.
Main Ingredients:
Flour: 1 cup
Eggs: 2
Milk: 1 cup
Water: 1/2 cup
Butter: 1 tbsp, melted
Salt: a pinch
Fresh Raspberries: 1 cup
Sugar: 1 tbsp
Icing Sugar: optional
Directions:
1. Mix milk, eggs, flour, water, butter, and a pinch of alt. Process in a blender.
2. Cover and leave in the fridge for 1-2 hours.
3. Meanwhile, Into a saucepan add half a cup raspberry and 1 tbsp sugar. Cook on medium heat for 10 min or until the juice starts to come out.
4. Transfer the juice into a strainer and force it through the strainer. Let the juice cool down for 15 min.
5. Heat a lightly buttered non-stick skillet. Pour 1/4 cup crepe mixture into it and spread evenly. Cook for 1 minute on medium-high heat or until bubbles start to burst the crepe surface. Flip and cook for 30 more seconds. Repeat with the remaining batter.
6. Roll crepes and pour the raspberry sauce over them. Decorate with some fresh raspberries and icing sugar before serving.
Main Ingredients:
Italian bread: 8 slices, 1 cm thickness
Romano tomatoes: 5-6 medium
Garlic: 1 clove
Olive oil: 2 tbsp
Balsamic vinegar: 1 tbsp
Sweet basil: 2 tbsp, chopped
Fresh mozzarella: 1-2 tbsp, shredded
Salt
Pepper
Directions:
1. Bring some water to boil and add tomatoes to it. Wait for about 20-30 second.
2. Strain the hot water and leave tomatoes in a bowl of ice-cold water for a couple of min.
3. Peel off tomato skins. Discard juice and seeds and dice tomatoes.
4. Add chopped basil, olive oil and balsamic vinegar to tomatoes. Season with salt and pepper. Leave to marinate for 10-15 min.
5. Meanwhile, grill bread slices for 1 min on each side and rub garlic on them.
6. Transfer bread slices into an oven plate and spoon over the tomato mixture. Sprinkle over with shredded mozzarella cheese.
7. Broil in 450 F preheated oven for 3 min until the cheese has melted completely.
