soups & salads
Monday, July 5th, 2010 | No Comments
preparation: 15 min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
salad ingredients
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- Large fennel bulb
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- 2 Oranges
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salad dressing
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- 1 Tbsp mayonnaise
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- 1 Tbsp cream
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- 1 Tbsp ketchup
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- 1 Tbsp cognac
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- 1/2 tsp tabasco
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directions
- Remove the stalks and about 1cm from the base of the fennel bulb ; Wash the bulb then slice into strips.
- Peel and cut the oranges into small triangles; Add the fennel and oranges in a salad bowl.
- Prepare the dressing by mixing all the ingredients together; Pour over the salad and serve.
reference
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Thursday, March 4th, 2010 | No Comments
preparation: 15min | cooking: 30min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 5 persons
ingredients
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- 500g carrots
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- 1 Tbsp sesame oil
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- 2 garlic cloves, crushed
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- 1 large onion, chopped
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- 1 L vegetable stock
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- juice of 1/2 a lemon
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- salt to taste
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directions
- Wash the carrots then peel and slice them into circular disks.
- Heat the sesame oil in a large saucepan over medium heat and cook garlic and onions until translucent; Add the stock and carrots and bring to a boil; Lower the heat and simmer for 30 minutes or until the carrots are tender.
- Puree the mixture with a hand blender then pour the lemon juice and salt to taste.
- Garnish with poppy seeds or with a drizzle of sesame oil.
tips
- Serve with french bread.
Tags: carrot, garlic, lemon, onion, sesame oil, vegetable stock
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Friday, January 22nd, 2010 | 4 Comments
preparation: 20min | cooking: 50min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
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- 2 L chicken stock
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- 1 kg chestnuts, peeled
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- 2 medium onions; chopped
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- 4 cloves
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- 1 bay leaf
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- 1/2 cup cream
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- 3/4 teaspoon white sugar
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- salt to taste
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- ground black pepper to taste
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directions
- Incise an ‘X’ across each chestnut; Plunge in boiling water for 5 minutes after boiling; When cool enough to handle, shell and peel. If peeling is still difficult, plunge it again in boiling water.
- In a large saucepan combine the chicken stock, shelled chestnuts, onions, cloves and bay leaf; Simmer over medium-low heat for 45 minutes.
- Discard the cloves and bay leaf; Puree the chestnut mixture in a blender; Add the cream, sugar, salt and pepper to taste; Return mixture to saucepan and gently heat through.
- To serve with cooked chopped chestnuts.
Tags: bay leaf, chestnuts, chicken stock, cloves, cream, onions, white sugar
Posted in soups & salads | 4 Comments »
