Mashed Potatoes With Garlic and Parmesan

Ingredients:

2 1/2 lbs red potatoes, unpeeled, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup grated parmesan cheese

 

Directions:

1 Put potatoes and garlic in lg pan.
2 Cover with water.
3 Bring to a boil.
4 Reduce heat and simmer for 25 minutes, until potatoes are tender.
5 Drain well.
6 Mash with the butter, milk, and salt.
7 Stir in the parmesan cheese.

 

Butheina Al-Nounou

Easy Baked Potato Wedges

Ingredients:

4 large potatoes
1/4 cup cooking oil
1 tablespoon parmesan cheese
1 teaspoon salt
1 tablespoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder

 

Directions:

1 Wash potatoes, cut into wedges.


2 Place potatoes skin down in a baking dish.


3 Mix the next 6 ingredients together and brush onto potatoes.

 
4 Bake at 350 for 1 hour.

 

Butheina Al-Nounou


Chicken kofta recipe

Ingredients (serves 6)

750g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup (70g) fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped

2 tbs chopped coriander leaves, plus extra to garnish
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs curry paste
400g can chopped tomatoes
200ml canned coconut milk
200ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
Naan bread, to serve

Method

1. Preheat the oven to 200°C. Line a baking tray with baking paper.

2. Place the chicken mince, onion, egg, breadcrumbs, chilli, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.

3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.

4. Serve kofta with rice garnished with extra coriander and ripped and fried bread.

Tuna Cakes with Sweet Tomato Dipping Sauce Recipe

Ingredients

Tuna Cakes
2 x 175 g cans tuna, drained
1 egg, beaten
2 Tbsp. parsley, chopped
1 small onion or 6 spring onions, chopped
1/2 cup potato mash
1/4 cup flour
Salt and freshly ground black pepper to taste
Oil for frying

Sweet tomato dipping sauce
1/2 tsp. oil
1 onion, chopped
1 x 410 g Rhodes Tomato, Basil &Origanum
2 Tbsp. sweet chilli sauce
2 Tbsp. balsamic vinegar
1 Tbsp. soft brown sugar
Salt and freshly ground black pepper
Lemon wedges

Method

  1. To make the tuna cakes, mix all the ingredients together in a bowl.
  2. Form small cakes with your hands.
  3. Arrange the tuna cakes on a tray and place in the fridge for several minutes.
  4. To make the dipping sauce, heat the oil in a saucepan and fry the onion until soft and fragrant.
  5. Add the rest of the ingredients and simmer for 30 minutes or until almost caramelised.
  6. Heat more oil in frying pan and fry the cakes until golden brown.

Serve with the dipping sauce and lemon wedges.

Chicken Salad

Ingredients:

1 package tofu
1/2 cup mayonnaise
1/2 cup onion, diced
1/4 cup green pepper
1/4 cup red pepper
1 teaspoon cumin
1 teaspoon parsley
1 teaspoon basil
4 pita pockets

 

Directions:

1- Cut tofu into 1/2 cubes, and fry till golden brown, Mix tofu with mayo, onions, peppers, and seasonings (use whatever seasonings you like).

 
2- Add more or less mayo depending on how"wet" you like the salad.

 

 

Butheina Al-Nounou