Recipes from Ingredient: Garlic
Lebanese Garlic Paste aka TOUM
This Lebanese garlic paste is mainly served with grilled chicken but nowadays it’s so popular that it accompanies many other Lebanese dishes. It’s addictively Good! The easiest way to prepare it is to use the hand held blender and its container (see photo). NB: I usually use only extra virgin ...
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Red Kidney Beans and Avocado Salad
This salad is highly nutritious and simple to prepare! Beans are excellent sources of plant based protein and are rich in minerals and vitamins. Avocados are also rich in carotenoids and provide anti-oxidant and anti-inflammatory benefits. This salad can also be “transformed” into a nice dip (See photo). NB: the ...
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My Kapusta Kiszona aka Sauerkraut Salad
Sauerkraut, despite its German name, did not originate in Germany. Some claim that fermenting cabbage was already practised in China. However the Romans were the more likely source of modern-day European Sauerkraut. It then took root in central and Eastern European cuisines but also in other countries! Being of Polish ...
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Roasted Lamb Cutlets in Tomato Sauce
This a recipe that I found in a quite old cookbook of George Rayess, a famous Lebanese chef and author of THE ART OF LEBANESE COOKING. It was initially written in Arabic then first translated into English in 1966. It’s an elegant dish, easy to cook and delicious.
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Swiss Chard, Chickpeas and Yogurt Trio
This recipe is inspired by the Lebanese way of using yogurt in some dishes. It’s quite an appealing dish, easy and nutritious. If the chard is not available you can replace it by collard / spring greens or spinach.
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Chicken Livers in Pomegranate Molasses
This recipe will transport you to the beautiful and sunny land of Lebanon, a country bountiful with pomegranates! Lamb, beef or pork Livers are not favoured by many people nowadays, especially here in England. But there is one that still holds its place and this is the chicken liver. They ...
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Raw Courgette or Zucchini Salad
Some research has shown that some veggies are healthier raw rather than cooked as they will have more vitamins and minerals. Courgettes or zucchinis have a mild flavour with a slightly crisp texture which makes them suitable to be eaten raw in a salad. Furthermore they are packed full of ...
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Avocado and Smoked Salmon Bruschettas
Bruschetta is an Italian antipasto which main ingredients are grilled or toasted bread, garlic and olive oil. The most known variation is the tomato bruschetta. Good crusty bread such as ciabatta or sourdough is used. If not available, baguette (preferably dried out) can be also used. To avoid having soggy ...
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Linguine alla Puttanesca (Harlot Sauce)
It is said that this Italian sugo alla puttanesca was invented in the 1950s by Sandro Petti, Co-owner of Rancio Fellone, a famous Ischian restaurant and nightspot. His recipe was very simple and included only tomatoes, olives and capers. However this sauce has since evolved. Nowadays the popular version includes ...
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Potato Patties
I usually cook these patties when I have a leftover of mashed potatoes. They are quick and easy to prepare and great as a snack or as an accompaniment to meat dishes!
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