Recipes Tagged ‘eggs’

potato pancakes / kartoffelpuffer

Monday, January 25th, 2010 | No Comments

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

© 2010 Tony El Batal

serving portion: 4 persons


  • 2 potatoes; finely grated

  • 1 small onion; finely grated

  • 1 Tbsp all purpose flour

  • 2 eggs

  • Salt and black pepper to taste

  • 4 Tbsp vegetable oil


  1. Peel potatoes and onions; Finely grate; Drain the extra liquid.

  2. Then add one Tbsp of flour and eggs to obtain an omelet mixture; Season with salt and black pepper.

  3. Grease the frying pan with oil; Pour spoonfuls to form flattened pancake.

  4. Serve with apple compote.

mary’s tips

  1. Fry immediately so that the mixture doesn’t turn black.

  2. Use the cheese grater to grate the potatoes and onions.

  3. Serve directly to conserve crunchiness.


  • Mary Al Kai (My Aunt)

galette des rois

Wednesday, January 6th, 2010 | No Comments

preparation: 20min | cooking: 30min | difficulty:

© 2010 Tony El Batal

serving portion: 8 persons


  • 2 rolls of puff pastry (pâte feuilleté)

  • 125g butter

  • 125g powdered sugar

  • 125g dark chocolate, cut in pieces

  • 125g powdered almond

  • 2 eggs

  • 1 Tbsp rum

  • 2 tsp of almond extract


  1. Melt chocolate and butter in a saucepan over low heat.

  2. Meanwhile, beat eggs and sugar, whisk until mixture is smooth; Add it to the butter-chocolate mixture; When the mixture is cool, add the almond powder, rum and almond extract.

  3. Put the 1st pastry roll in an oven tray, spread over it the marzipan chocolate mixture, making sure to leave a 1.5 cm of dough around the border.

  4. Place the coin somewhere toward the edge of the marzipan mixture to decrease the possibility of finding it, then spread the 2nd roll pastry by welding the edges well.

  5. Spread beaten egg yolk on the cake with a brush (to make the surface brownish when cooked) and draw the spirals (below illustration).

  6. Sprinkle lightly with icing sugar to make the galette shine and bake for 30 minutes in a hot oven (180 °C).


  1. The person cutting the galettes should be the last one to choose his portion since he might know where the coin is.

  2. The winner should put a carton crown on his/her head.

penne a la carbonara

Monday, January 4th, 2010 | 9 Comments

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

© 2010 Tony El Batal

serving portion: 3 persons


  • 375g penne

  • 100g shredded parmesan cheese

  • 1 large onion, finely chopped

  • 12 thin bacon

  • 2 cloves garlic, crushed

  • 3 eggs, beaten lightly

  • 180ml heavy cream

  • 300g chicken breast, cut into cubes

  • freshly ground black pepper


  1. Heat a large frying pan, add oil and cook bacon, keep stirring until crisp, drain on absorbent paper.

  2. Add 1 tbsp of oil in the same frying pan, add onions and garlic, stir until soft. Then add chicken, cook until brown and cooked through.

  3. Cook penne in a large sauce pan of boiling salted water, uncovered, until just tender (al dente), drain.

  4. Return half the bacon to the sauce pan with combined chicken, eggs, cream, pasta and half the cheese. Toss gently over low heat until pasta is coated with sauce.

  5. Serve pasta topped with remaining bacon, remaining cheese and pepper.


  1. The original carbonara recipe does not contain chicken.