Recipes Tagged ‘butter’
Sunday, December 27th, 2009 | 4 Comments
preparation: 30min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 8 persons / 21cm springform tin
ingredients
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- 250g plain chocolate biscuits
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- 125g butter, melted
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- 250g packet cream cheese, softened
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- 3/4 cup caster sugar
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- 1 Tbsp lemon juice
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- 3 tsp gelatine
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- 1/2 cup water
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- 300ml thickened cream.
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- 250g bittersweet chocolate (orange flavored) bar
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- 1 orange slice
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directions
- Process biscuits until fine. Add melted butter, mix until combined.
- Press fine biscuits mixture evenly over base of 21cm springform tin.
- Melt the 2/3 of the chocolate bar; Dip 1/2 of the orange in the melted chocolate, then keep aside; For the contour of the cheesecake spread the melted chocolate with a spatula on a tray covered with parchment paper; place in the fridge for 5min; once the chocolate starts to thicken score equal size strips of 2cm width and 4cm height; Decorate the outline of the cheesecake. Attach the strips together from the inside by using the melted chocolate as a glue.
- Beat cheese, sugar and juice in large bowl with electric mixer until smooth and creamy; In a small sauce pan heat the water and sprinkle the gelatine; keep stirring until gelatine dissolves; cool 5 min. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.
- Pour the cheesecake mixture.
- Shave 1/3 of the orange chocolate on the top, place the orange you previously prepared.
- Refrigerate 3 hours or overnight until set.
tips
- I would go for mascarpone cream cheese it is buttery and creamy.
reference
Tags: bittersweet chocolate (orange flavored) bar, butter, caster sugar, gelatine, lemon juice, orange slice, packet cream cheese, plain chocolate biscuits, thickened cream
Posted in sweets & desserts | 4 Comments »
Tuesday, December 15th, 2009 | 5 Comments
preparation: 10 min | cooking: 20 min | difficulty:★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
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- 20g Butter
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- 250g Fresh mushrooms (big chunks)
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- 1 can Campbell’s Mushroom soup
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- salt and pepper
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- 4 hamburger patties
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- 4 slices emental swiss cheese
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- 4 slices fresh tomato
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- 4 onion rings
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- 4 lettuce leaves
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directions
- Melt butter and fry the mushrooms.
- Add Campbell’s soup put on low heat and let simmer.
- Season the patties and grill until done. Add the cheese until it melts.
- Prepare the bun; add patty with the cheese, sauce, tomato, onion, and finally the lettuce.
tips
- Serve with crunchy french fries and coleslaw salad.
Tags: butter, Campbell’s Mushroom soup, emental swiss cheese, fresh mushroom, hamburger patties, lettuce, onion rings, tomato
Posted in cold & hot sandwiches | 5 Comments »
Monday, December 14th, 2009 | 3 Comments
preparation: 1 hr | cooking: 30 min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 3 persons / small trays of 28cm
ingredients
kibbé dough
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- 250g fine minced meat / kibbé meat
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- 1 cup fine dark bulgur / cracked wheat
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- 1 tsp salt
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- 25g melted butter
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- 1 small bowl iced water
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- 1/2 tsp 7 spices
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meat filling
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- 2 Tbs vegetable oil
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- 3 medium onions, finely chopped
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- 250g minced meat
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- 50 g pine nuts
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- 1 tsp salt
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- 1 tsp 7 spices
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directions
- Wash the bulgur and drain.
- Blend the meat, salt and melted butter with the bulgur to obtain a sticky ball.
- To prepare the stuffing, heat two Tbsp of vegetable oil in a large sauce pan and fry the onions until translucent.
- Add the ground meat, salt and cook until meat is cooked through, remove from heat and blend in the spices and the pine nuts.
- Divide the kibbeh ball into two equal portions.
- Grease the bottom of the trays with oil.
- Take half of the kibbé dough and press at the bottom of the tray to obtain a 1cm layer.
- Dip your hands into water to flatten it’s surface.
- Add the meat stuffing.
- Put the second dough inside a sandwich bag that has an approximate size of the tray you are using.
- Roll out the dough using the rolling pin (shawbak) to obtain a layer of 1 cm, cut out the bag and place the dough over the stuffing by cutting the excess.
- Again dip your hands into water to flatten it’s surface; Dip the sharp knife in water and cut geometrical patterns on the surface of the kibbeh (refer to the below illustrations).
- Drizzle with some oil and sprinkle 3-4 Tbs. of water on the top to maintain the softness of the kibbeh while baking.
- Bake in a 180 °C preheated oven until the top is firm, 20-30 minutes approximately.
- Serve with natural yogurt
illustrations
tips
- The traditional recipe of the kibbé is made with lamb meat, but personally I prefer beef meat.
- If you are living in Lebanon you can directly ask for kibbé meat (it is based of minced meat mixed with salt and water). If you are living abroad then ask from the butcher to pass the fine minced meat twice through the processing machine.
- Make two trays and keep the second in the fridge.
- For the meat filling, the more you add onions the more you enrich the taste.
reference
Tags: 7spices, beef meat, bharat, butcher, butter, filling, fine dark bulgur, fridge, iced water bowl, kibbé meat, knead, lamb meat, minced meat, minced meat twice, onion, pine nuts, tray
Posted in main dishes | 3 Comments »
