Recipes Tagged ‘lemon’
Tuesday, January 25th, 2011 | No Comments
preparation: 20min | difficulty: ★★★★★
© 2011 Tony El Batal
© 2011 Tony El Batal
serving portion: 6 shooters
candied apples
- 3 apples; peeled, cored and diced
-
- 60g salted butter
-
- 60g caster sugar
-
- 20g pine nuts, toasted
-
- 3 Tbsp of Calvados (apple brandy)
-
- 1 Tbsp ground cinnamon
-
- 30g golden raisins
-
- juice of ½ lemon
-
calvados jelly
- 60ml calvados
-
- 60ml honey
-
- 80ml water
-
- 440 ml apple juice
-
- 4g gelatin
-
crumble
- 70g butter; soft
-
- 30g brown sugar
-
- 100g biscuits; coarsely crumbled
-
directions
- In a sauce pan add all the ingredients of jelly, except gelatin. Once the whole mixture is warm add the gelatin, whisk until dissolved.
- Fill 1/2 of every shooter with jelly. Then refrigerate for at least 2 hours.
- For the candied apples: Melt the butter on a low heat. Then add the diced apples, sugar, pine nuts, golden raisins and cinnamon. Cook over medium heat for about 8 to 10 min.
- Increase the heat and brown the apples; deglaze them with lemon juice and flambé with calvados. Let cool to room temperature.
- For the crumble: Remove 70g butter in advance until soft. Knead the butter with 30g of brown sugar and 100g of coarsely crumbled biscuits. Heat your oven to 160 degrees. Make a pile with the crumble and flatten until 5mm thick. Bake the crumble for 15 to 20 min.
- Remove shooters from refrigerator, add the cooled apples over the jelly and cover with crumble.
reference
Tags: apple, biscuit, brandy, calvados, cinnamon, crumble, gelatin, jelly, lemon, pine nuts, raisin
Posted in various shooters | No Comments »
Friday, May 14th, 2010 | 1 Comment
Fasting of à la Julia is over; almost forty days have passed since migrating to Canada. Well, just to point out the influence of the Lebanese Diasporas in Montreal, here’s a dish that literally is everywhere being sold in supermarkets, food courts, fancy restaurants. The vegetarian version can also be found in cans (which is called the Greek dolmades)
preparation: 1 hr | cooking: 45 min | difficulty: ★★★★★
© 2010 Tony El Batal
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
-
- 500g fresh vine leaves
-
- 500g lamb cutlets
-
- 160 gr washed rice
-
- 300 gr minced meat
-
- 1 tsp 7 spices
-
- 1/2 tsp black pepper
-
- 1/2 cup lemon juice
-
- 35gr salt
-
- 600 gr water
-
directions
- Place the cutlet ribs in the bottom of a deep cooking pan.
- To prepare the stuffing, mix together in a bowl the meat, washed rice, 7 spices and black pepper.
- Add the leaves to boiling water in batches until leaves are tender.
- For the stuffing technique please check the below illustrations.
- Once you are done with the stuffing, cover the vine leaves with water; Cook on high heat for 15min add the lemon, then lower the heat and simmer for 30min or till the vine leaves are well cooked.
illustrations
tips
- Best served with natural yoghourt.
Tags: 7 spices, black pepper, lamb cutlets, lemon, minced meat, rice, vine leaves, youghurt, zucchini
Posted in main dishes | 1 Comment »
Thursday, March 4th, 2010 | No Comments
preparation: 15min | cooking: 30min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 5 persons
ingredients
-
- 500g carrots
-
- 1 Tbsp sesame oil
-
- 2 garlic cloves, crushed
-
- 1 large onion, chopped
-
- 1 L vegetable stock
-
- juice of 1/2 a lemon
-
- salt to taste
-
directions
- Wash the carrots then peel and slice them into circular disks.
- Heat the sesame oil in a large saucepan over medium heat and cook garlic and onions until translucent; Add the stock and carrots and bring to a boil; Lower the heat and simmer for 30 minutes or until the carrots are tender.
- Puree the mixture with a hand blender then pour the lemon juice and salt to taste.
- Garnish with poppy seeds or with a drizzle of sesame oil.
tips
- Serve with french bread.
Tags: carrot, garlic, lemon, onion, sesame oil, vegetable stock
Posted in soups & salads | No Comments »
