Recipes Tagged ‘lemon’

apple crumble with jelly

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

  • 70g butter; soft

  • 30g brown sugar

  • 100g biscuits; coarsely crumbled


  1. In a sauce pan add all the ingredients of jelly, except gelatin. Once the whole mixture is warm add the gelatin, whisk until dissolved.

  2. Fill 1/2 of every shooter with jelly. Then refrigerate for at least 2 hours.

  3. 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.

  4. Increase the heat and brown the apples; deglaze them with lemon juice and flambé with calvados. Let cool to room temperature.

  5. 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.

  6. Remove shooters from refrigerator, add the cooled apples over the jelly and cover with crumble.


stuffed vine leaves

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


  • 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


  1. Place the cutlet ribs in the bottom of a deep cooking pan.

  2. To prepare the stuffing, mix together in a bowl the meat, washed rice, 7 spices and black pepper.

  3. Add the leaves to boiling water in batches until leaves are tender.

  4. For the stuffing technique please check the below illustrations.

  5. 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.



  1. Best served with natural yoghourt.

carrot soup

Thursday, March 4th, 2010 | No Comments

preparation: 15min | cooking: 30min | difficulty:

© 2010 Tony El Batal

serving portion: 5 persons


  • 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


  1. Wash the carrots then peel and slice them into circular disks.

  2. 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.

  3. Puree the mixture with a hand blender then pour the lemon juice and salt to taste.

  4. Garnish with poppy seeds or with a drizzle of sesame oil.


  1. Serve with french bread.