Recipes from Ingredient: Black pepper
Polish Beetroot Soup – Barszcz (more commonly known as Borscht)
This is a favourite soup of my childhood. As a child I did not like soups except for this sweet, sour and bright red beet soup. There are more then one recipes for this soup. The one that my mother usually cooked included meat, bones, cabbage, carrots, leeks, parsley, celery, ...
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Stuffed Courgettes, Aubergines and Peppers
There are a variety of vegetables that can be stuffed with either minced meat or a mix of rice and minced meat; also with rice and herbs in the vegan/vegetarian version. In Lebanon the vegetables used are courgettes, aubergines, sweet peppers, cabbage leaves, vine leaves, Swiss chard leaves, tomatoes and ...
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Clams and Spaghetti Alle Vongole
The season for clams is now on. Clams are molluscs and live half way buried in the sand of the sea floor. They are very nutritious with many health benefits. They are a lean source of protein and are rich in vitamins and minerals. Before cooking them we have to ...
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Spinach Fatayer (Lebanese Turnovers)
Fatayers in Lebanon and in the Levant are savoury turnovers or little pies filled with a variety of ingredients such as spinach, other greens, cheese, meat…They are staples of the Lebanese cuisine. The spinach Fatayer which has the form of a triangle is the most popular one and also part ...
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Puff Pastry Pizza with Vegetables & Cheeses
It’s easy, flaky, crispy, delicious and, most of all, quick to prepare if you use ready made puff pastry. When I tried it the first time with all the ingredients that I wanted to use, I was not sure it will work with this kind of pastry. It did and ...
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Vegan Stuffed Swiss Chard & Wine Leaves (Or Cabbage Leaves)
This is a very nice vegan/vegetarian dish, perfect as a starter or a main dish. Usually this version is part of the Lebanese mezze and is eaten at room temperature. If you are using Swiss chard: wash the leaves, remove their stalks then blanch them by plunging them into a ...
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Prawns Concoction
This inspired recipe is now one of my husband’s favourites. I created it one day when I had in my fridge some pre-cooked prawns and vegetables that needed to be eaten. I wanted to make a dish which, if combined with pasta, rice or quinoa would be a wholesome meal. ...
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Watermelon and Feta Salad
We are never sure the watermelon we just bought is going to be really sweet. We may have some hints but nothing is sure. I don’t like to throw good food! Therefore, I decided to make a salad with the watermelon that would be red but not sweet enough. I ...
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Chicken Cacciatore – Chicken Hunter-Style
This Recipe is Italian (Tuscan more precisely). The French have their own version, called “Poulet Chasseur”(same meaning) which is quite similar. I prefer though the Italian one because of some additional ingredients that I like. This dish is usually made with thighs and/or drumsticks, or also a whole chicken cut ...
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Wild Garlic Pesto
Spring is the season of the wild garlic. In Britain we forage for wild garlic in old woodlands and riverbanks. It grows in abundance in damp grounds. They are entirely edible but, to preserve it, don’t uproot the bulbs, pick only the leaves and flowers. The benefits of this wild ...
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