Recipes Tagged ‘extra virgin olive oil’

pesto sauce

Thursday, February 18th, 2010 | No Comments

preparation: 20min | difficulty: ★★★★★

© 2010 Tony El Batal

serving portion: 4 persons

ingredients

  • 1 large handful washed basil
  • 1 clove garlic
  • 30g (1.06 oz) pine nuts
  • 60g (2.12 oz) parmesan, grated
  • 1 cup extra virgin olive oil
  • salt to taste

directions

  1. Using the food processor chop basil, garlic and pine nuts.
  2. Move this mixture to a bowl; Add the Parmesan and salt.
  3. Shorten the mixture by pouring the oil gradually and stirring carefully until you get a cream.

tips

  1. Best accompanied with pasta.
  2. This sauce also works well with chicken, fish filet and sandwich spread.
  3. Preparing previous batches of pesto sauce and keeping it in the fridge will allow you to prepare a last minute meal ;) .
  4. You can use double portion of the Parmesan if Pecorino is not available.

reference

  • Translated from “La Sante sur la Table”.

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Posted in provisions (mouné) | No Comments »

tabboulé

Wednesday, January 13th, 2010 | 2 Comments

preparation: 30min | difficulty: ★★★★★

© 2010 Tony El Batal

dedicated to: Vladimir Vuskovic

serving portion: 4 persons

ingredients

  • 250g (8.82 oz) fine dark bulgur / cracked wheat
  • 250g (8.82 oz) spring onions, finely chopped
  • 100g (3.53 oz) extra virgin olive oil
  • 50g (1.76 oz) lemon juice
  • 3 bunches flat parsley, finely chopped
  • 1 bunches of mint, finely chopped
  • 500g (17.64 oz) tomatoes, cut in small dice
  • salt & pepper

directions

  1. Wash the bulgur for 15 min,then drain .
  2. Chop onions, parsley and mint; Cut tomatoes into small dices.
  3. Season with salt & pepper; Add oil, lemon juice and bulgur; Mix well.

tips

  1. Serve with lettuce or cabbage.
  2. You can use coarse dark bulgur instead of fine dark bulgur.
  3. Some prefer adding bulgur the last minute so it stays crunchy.
  4. There is two techniques in chopping the parsley: one keeping the stem and the other making small bunches of parsley to prevent using the stem.

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Posted in lebanese mezze | 2 Comments »