chermoula mussels  Print

July 12th, 2010  | 2 Comments

preparation: 30 min | cooking: 5 min | difficulty:


© 2010 Tony El Batal

serving portion: 2 persons

mussles ingredients

  • 500g of frozen mussels

  • 1 pack of strained tomatoes

chermoula ingredients

  • 1 Tbsp parsley; finely chopped

  • 1 Tbsp coriander; finely chopped

  • 1 tsp cumin powder

  • 1 tsp paprika

  • 2 cloves garlic; finely chopped

  • 2 drops of vinegar

  • 1 tsp tomato paste

directions

  1. Mix in a bowl all the chermoula ingredients together.

  2. In a nonstick skillet, place 2 tbsp of chermoula and dilute with a bit of water.

  3. Add the mussels; stir for 30 seconds; then cover with tomato sauce and cook covered over low heat for 5 minutes.

  4. Before serving add black pepper; best served with French Fries.

orange fennel salad  Print

July 5th, 2010  | No Comments

preparation: 15 min | difficulty:


© 2010 Tony El Batal

serving portion: 4 persons

salad ingredients

  • Large fennel bulb

  • 2 Oranges

salad dressing

  • 1 Tbsp mayonnaise

  • 1 Tbsp cream

  • 1 Tbsp ketchup

  • 1 Tbsp cognac

  • 1/2 tsp tabasco

directions

  1. Remove the stalks and about 1cm from the base of the fennel bulb ; Wash the bulb then slice into strips.

  2. Peel and cut the oranges into small triangles; Add the fennel and oranges in a salad bowl.

  3. Prepare the dressing by mixing all the ingredients together; Pour over the salad and serve.

reference

  • Mary Al Kai (My Aunt)

blueberry and passionfruit jam  Print

June 26th, 2010  | 2 Comments

preparation: 10 min | cooking: 40 min | difficulty:


© 2010 Tony El Batal

serving portion: 3 medium size jars

ingredients


  • 2 passionfruit

  • 750g blueberries

  • 750ml water

  • 550g sugar

  • 60ml fresh lemon juice

directions

  1. In a large saucepan combine blueberries and water; bring to a boil. Lower the heat; simmer uncovered, about 20 minutes.

  2. Add sugar and lemon juice to the fruit mixture; stir over heat, without boiling, until sugar dissolves. Then bring to a boil, uncovered, stirring occasionally, about 20 minutes or until jam get thicker.

  3. Stir in passionfruit pulp; stand 5 minutes. Pour hot jam into sterilized jars; seal while hot.

reference