24. February 2010 by admin.

Ingredients

6 Boiled carrots
1 Eggs
1 Crushed garlic
1 Dried apricots, minced
1 Tbsp fresh dill, minced
1 Tbsp dry mint
1 Tbsp pine nuts, roasted
3 Tbsp bread crumbs
Salt and pepper
1 Tbsp all purpose flour
Oil

 Steps

• Mash carrots well with a fork.
• Whisk eggs in a deep bowl. Add garlic, apricots, green onion, dill, parsley, dry mint, and pine nuts. Toss lightly until ingredients are mixed well.
• Add carrots and mix well. Season with salt and pepper to taste. Add bread crumbs until to reach a dough-like consistency.
• Make stick-shapes from the dough. Roll the mixture in flour to coat evenly. (The carrot sticks can be stored in plastic bags and kept in the freezer to be used later.)
• Heat oil in a pan and fry the sticks until lightly brown. Removed and place on paper towels to absorb excess oil. Serve with yogurt salad.

Posted in Vegetables, Snack | Print | No Comments »

17. February 2010 by admin.

Rich in vitamins A and C, chives are a member of the onion family. Indeed, their flavor is reminiscent of onion, but more delicate because they contain less sulfur. When finely snipped, their bright green color makes them an attractive as well as flavorful addition to dishes. The chives marry well with eggs dishes, salads, cream cheese, sauces, soups. Chive flowers can be sprinkled into salads for added eye-appeal and flavor.

Ingredients

1/2 cup low fat cream cheese, softened
2 tbsp mayonnaise
1 garlic clove, crushed
2 tbsp snipped chives
Salt
Freshly ground black pepper

Steps

In a bowl, whisk together the cheese, mayonnaise, garlic and chives. Add salt and pepper to taste. Scrape inta a serving bowl ans surface with the back of the spoon.
Refrigerate for at least 30 minutes before serving.

Posted in Herbs, Dips and Spreads, Snack | Print | No Comments »

10. February 2010 by admin.

Ingredients

1 half lemons
1 half onions
1-1/2 tsp (7 mL) salt
2 lb (907 gr) large raw shrimp
1/2 cup (125 mL) lime juice
2 tbsp (25 mL) extra virgin olive oil
1 tsp (5 mL) hot pepper sauce
2 avocados, peeled, pitted and cubed
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) chopped fresh coriander
1/4 cup (50 mL) minced red onions
8 sprigs fresh coriander

Steps

Squeeze juice from lemon into large saucepan of water. Add lemon, onion and 1 tsp (5 mL) of the salt ; bring to boil.

Meanwhile, peel and devein shrimp; cut lengthwise down back almost but not all the way through. Add to saucepan; cook until pink and firm, 2 to 3 minutes. Drain, discarding lemon and onion; let cool and cut into bite-size pieces.

Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped coriander and red onion. Garnish each serving with coriander sprig.

Posted in Sea Food, Valentine, Snack | Print | No Comments »

10. February 2010 by admin.

Ingredients

2 Cups yoghurt
1 Tbs lemon juice
1 tsp mint, dried or thyme
1 1/2 Cup olive oil

Steps

- Mix well yoghurt, lemon juice, and dry mint.
- Cover bottom of a bowl with cheesecloth.
- Pour inside the yoghurt mixture in the center of the cheesecloth.
- Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.
- Cool until all the water is exterminated (Hang overnight or for 24 hours).
- Note that labneh should be refrigerated if the weather is hot.
- Remove from cheesecloth, refrigerate.
- Divide labneh and roll it into smooth, round 4 cm balls.
- Refrigerate again.
- Place in a sterile jar, cover with olive oil.
- Labneh can be refrigerated for 3 months.

Note:
- For low fat labneh, use low fat yogurt.
- Thyme, chili powder or crushed black pepper can be used instead of dry mint.
- Herbs can be added to oil for different flavors.

Posted in Lebanese, Dips and Spreads, Snack | Print | No Comments »

28. January 2010 by admin.

Ingredients

2/3 cup cornstarch
¼ cup rice flour
1 tsp baking powder
4 tablespoon water
2 egg white
½ kilo fresh fruits (Apricot, strawberry, plum)

Steps

- Wisk starch, rice flour, baking powder, water, and egg white, in a deep bowl, until well combined.
- Dip fruits into batter until fully covered.
- Heat oil in a frying pan on medium heat.
- Fry fruits for 2 minutes until golden color.
- Put fried fruits on parchment paper, wipe off excess.
- Serve warm with homemade strawberry sauce.
٭ This recipe is gluten free, suitable for who is allergic of wheat flour.

Sponsor by: Wrist Watches

Posted in Gluten Free, Snack | Print | 1 Comment »