Mince template

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½ kilo minced meat2 garlic cloves, minced2 tbsp oil1 cup chopped onionFruit green pepper, chopped½ cup crushed crackers½ cup chopped parsley and dillSalt and PepperEggMETHODS:1. Heat the oil in a bowl and Put the peppers, onion, garlic, and Qlpm with some choise for 5 Dqaig somewhat Edbloa, and Arfiehm from the fire and Sepehm cool off.2. Mix the chopped meat in Guwayt dish with parsley and dill, eggs and breadcrumbs and mix the onion, garlic, salt and pepper, and Akhltehm choise Oi curb what remains the mixture mingled choise Levi.3. Put the entire mixture into a rectangular mold, and Dkhalih the oven at 190 degree heat for an hour, and when he cools peremptory Hraih and feet and my feet with him .. white rice or potatoes and a green salad

minced meat

Ingredients:2/1 kilo minced meat1 small onion2 garlic cloves1 teaspoon dry Coriander2/1 teaspoon cumin1 teaspoon seasoningWorkshop nutmegHot pepper (optional)Salt and PepperArabic breadOilDirections:- Wringing onions with salt and pepper and put it in a bowl with the garlic and add the minced meat of it and then all mentioned spices and hot pepper (as desired)- Bring pita bread (preferably not be too thick) and Manfred 'thin layer of minced meat and Nfah in the form of roll and then go to the consistency moderate circles and put in each of them promises teeth to remain intact- In the meantime, put the oil in a pot on the fire and transferred it rolls minced meat and leave it to mature and gain golden color

How to Prepare Fruit Soup

 Ingredients:

2 cups raspberries
1 cup blackberries
1 cup blueberries
3 or 4 oranges
6 sugar cs
peppermint
orange peel
4 tbsp of Grand Marnier

Preparation:

Make a syrup with the orange juice, rind, sugar and liqueur. Cook for 3 to 4 minutes. Chill. Pour the berries in the syrup and refrigerate. Sprinkle with chopped mint and serve chilled.

Three Cheese Basil Raviolis

 Ingredients – Ravioli Pasta Dough

• 3 cups flour
• 4 eggs
• 1/4 cup water
• 1/4 cup basil pesto

Three Cheese Italian Herb Filling

• 15 oz ricotta cheese
• 1/2 cup mozzarella cheese
• 1/4 cup parmesan cheese
• 2 cloves garlic (crushed)
• 2 tbsp fresh basil (chopped)
• 2 tbsp fresh italian parsley (chopped)
• 1 tsp dried oregano

Salmon

 

1/3 cup real maple or maple-flavored syrup

1/3 cup canola or vegetable oil

2 tablespoons plus 1 teaspoon balsamic vinegar

1/2 teaspoon ground cinnamon

1 salmon fillet (1 1/4 lb), cut into 4 pieces

6 cups spring greens (from 5-oz bag)

1/3 cup coarsely chopped pecans, toasted

2/3 cup crumbled feta cheese (2 2/3 oz)

1/3 cup dried cherries                         

Wholemeal Pancake Dry Mix

 Ingredients:
4 cups wholemeal flour
1 cup plain flour
3-1/2 cups rolled oats
4 tbsp sugar
3 tbsp baking powder
1 tbsp bicarbonate soda

Method:
Process rolled oats in food processor so they are broken up a little. Do not puree into a flour. In a large bowl mix oats, flours, sugar, baking powder and bicarb soda. Store in airtight container.

To make the pancakes:

Ingredients:
1 cup of dry mix above
1/4 cup vegetable oil
1 cup buttermilk
1 tablespoon of orange juice
1 large egg

Method:
Place 1 cup of dry mix into a bowl.
Whisk in vegetable oil, buttermilk/almond milk, orange juice, and 1 large egg.
Cook in a lightly buttered frying pan.

To freeze your pancakes:

1. Lay pancakes out on a cookie sheet. Do not overlap them.
2. Place in freezer for 1 hour or until completely frozen.
3. Remove from freezer and place 3-4 in plastic freezer bag.
4. When ready to eat, place in microwave for 60 seconds or until hot.

Dessert Crepes with Ricotta Cream and Raspberries

Ingredients:

Basic Crepes
2 cups flour
1/2 teaspoon salt
1/3 cup sugar (1 teaspoon for savory)
5 eggs
2 cups milk
1/2 cup (4 ounces) butter, melted
Ricotta Cream Filling
3/4 cup part skim milk ricotta
6 ounces cream cheese
1/3 cup powdered sugar
zest of 1/4 of an orange
3/4 teaspoon vanilla extract
Orange Scented Raspberries
1/4 cup sugar
3/4 teaspoon cornstarch
12 ounces frozen raspberries
zest of half an orange
juice from one small orange

Directions:

Basic Crepes
Add all ingredients to a blender and process on high for 45-60 seconds, or until well blended. Scrape sides down, if necessary, with a spatula. Let rest in the refrigerator for an hour or up to overnight.
Heat a 10-inch crepe pan over medium heat. Lightly grease with butter or spray oil. When hot, add 1/3 cup of batter to the pan.
Swirl the pan to spread the batter all around evenly. Then, place on the heat and cook for about 1 minute. When the top is no longer shiny, then you will know it is ready to turn. Flip with a spatula and cook for another 15-45 seconds, until golden. Remove and place on a plate while you cook the remaining crepes.
For the Ricotta
Add all ingredients to a bowl and beat with an electric mixer (I used hand-held) until combined. Set aside in a bowl.
For the Orange Scented Raspberries
Add the sugar and cornstarch to a medium saucepan. Stir until combined. Add the raspberries, zest, and orange juice. Cook over medium-high heat until boiling, then reduce to low and cook for 5 minutes, or until sauce has thickened.
Assembly of the Crepes
Spread one side of each crepe with the ricotta mixture. Roll up and top with raspberries.