© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 2 potatoes; finely grated

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• 1 small onion; finely grated

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• 1 Tbsp all purpose flour

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• 2 eggs

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• Salt and black pepper to taste

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• 4 Tbsp vegetable oil

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directions

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

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

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

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4. Serve with apple compote.

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mary’s tips

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

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

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3. Serve directly to conserve crunchiness.

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reference

• Mary Al Kai (My Aunt)

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© 2010 Tony El Batal

serving portion: 8 persons

ingredients

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• 2 rolls of puff pastry (pâte feuilleté)

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• 125g butter

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• 125g powdered sugar

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• 125g dark chocolate, cut in pieces

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• 125g powdered almond

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• 2 eggs

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• 1 Tbsp rum

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• 2 tsp of almond extract

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directions

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

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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.

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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.

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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.

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

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

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tips

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

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

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© 2010 Tony El Batal

serving portion: 3 persons

ingredients

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• 375g penne

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• 100g shredded parmesan cheese

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• 1 large onion, finely chopped

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• 12 thin bacon

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• 2 cloves garlic, crushed

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• 3 eggs, beaten lightly

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• 180ml heavy cream

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• 300g chicken breast, cut into cubes

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• freshly ground black pepper

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directions

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

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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.

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

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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.

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

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tips

1. The original carbonara recipe does not contain chicken.

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reference

• Italian, Women’s Weekly

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