Recipes Tagged ‘heavy cream’

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.


beetroot soup

Tuesday, December 15th, 2009 | No Comments

preparation: 30min | cooking: 40min | difficulty:

beetroot soup

© 2010 Tony El Batal

serving portion: 4 persons


  • 4 large beets raw

  • 1 large potato cut into chunks

  • 1 L chicken Broth

  • salt and pepper to taste

  • 100ml whipping cream


  1. Boil salted water in a large pot and place the beets. Boil over medium heat for 30 to 40 minutes. Pass beets under cold water and peel. Cut beets into large cubes.

  2. Add broth and potatoes chunk to beet

  3. Simmer over low heat 30 to 40 minutes. When beets are tender, remove from heat.

  4. Add cream, Salt and pepper.

  5. Using the blender mash until obtaining a puree.

  6. Serve with crouton.


  • My Grandma

beef stroganoff

Tuesday, December 15th, 2009 | No Comments

preparation: 10min | cooking: 20min | difficulty:


© 2010 Tony El Batal

serving portion: 4 persons


  • 800g beef fillet, cut julienne (long thin strips)

  • 1 medium onion, sliced

  • 250g sliced fresh mushrooms

  • 1 cup beef broth

  • 1 Tbsp all purpose flour

  • salt and pepper

  • 1/2 cup heavy cream

  • cooked rice

  • mozzarella cheese

  • 1 cup water for water bath


  1. Melt butter in skillet. Add onion until wilt then add mushrooms.

  2. Cook the beef 2 minutes on high-heat.

  3. Reduce heat to medium and stir in broth, bring to a boil.

  4. Add cream, season with salt and black pepper.

  5. Mix tbsp of flour with room temperature water, and sieve on the mixture, until sauce thickens.

  6. Next, mix rice with mozzarella cheese and place at the bottom of a small pot then place the stroganoff mixture above; repeat the same procedure for the other 3 pots.

  7. Preheat the oven at 120 degree C; Bring large pan; add water then the pots and place in oven for 10min so the mozzarella melts.


  • Ibtissam Tohmé (mamina)