– 2 medium potatoes, cooked and mashed – 1 egg, lightly beaten – 2 tsp. Maille Old Style mustard – ¾ cup finely chopped zucchini – ¾ cup grated carrots – 2 tbsp. Al Wazir Olive Oil – Salt and pepper
Make With
Preparation
Combine potatoes, egg and Maille Old Style in medium bowl. Stir in zucchini, carrots, salt and pepper. Shape into 1 inch patties and chill for at least 1 hour.
Heat olive oil in large skillet over medium-high heat and cook fritters, turning once, until golden brown, about 10 minutes; drain on paper towels.
Suggestions
Serve with poached eggs at breakfast, chicken or lunch, or cold as a snack; they’re also super with salmon steak for dinner.
1 tin of pineapple pieces ST MAMET 450g chicken fillet 15cl of coconut milk 1 lemon 4 tablespoons Alwazir Olive Oil 1 tablespoon Jabal el Sheikh honey 4 sprigs of fresh coriander 1 teaspoon of blond sugar 1/2 teaspoon sweet paprika Salt Pepper
Make With
Preparation
Cut the chicken from 1 to 2 cm
Preparation of the marinade: In a salad bowl, pour half of the syrup and pineapple pieces. Add the coconut milk, the lemon zest and half of the juice. Add chopped coriander and paprika. Salt, pepper to your liking.
Stir in the chicken. Mix everything.
Reserve in the fridge 1 hour.
Skewer preparation: Preheat your oven to 200 ° C. Alternate chicken and pineapple (about 4 pieces per spade).
Arrange the kebabs on a baking sheet previously covered with a sheet of parchment paper. Pour a tablespoon of marinade on each skewer.
400g of Panzani Spaghetti 8 tomatoes 2 tablespoons of black olives 4 tbsp of Alwazir Olive Oil Basil
Make With
Preparation
Dip the tomatoes into simmering water a few seconds, and then in cold water. You will then be able to peel them without difficulty. Seed them and dice the flesh. Pepper.
Pit the olives and roughly chop them.
Cook the pasta in boiling water until ‘al dente’ and then drain.
Dressing Ingredients (makes 1 1/2 cups) 1 clove garlic, minced 1 teaspoon Maille white wine vinegar 2 tablespoons Maille Dijon Mustard 1 tablespoon Maille mayo 3 tablespoons Jabal El Sheikh raw honey 1/2 small shallot, finely chopped 1/2 cup Al Wazir olive oil Salt & pepper to taste
Salad Ingredients (1 serving) 1 medium chicken breast 2 cups romaine lettuce 1/2 cup grape tomatoes, halved Several slices raw red onion 1/4 cup shredded mozzarella 1/2 small avocado, sliced 1/2 cup corn, cooked
Make With
Preparation
Make the dressing Place all the dressing ingredients in a small food processor. Process until you have a smooth and creamy consistency. Store dressing in a sealed jar or container until ready to use.
Marinate the chicken In a small bowl and the chicken breast and two tablespoons of the honey mustard dressing. Heat a small skillet on medium high heat and add a small amount of cooking oil. Place the chicken on the skillet and cook 4-5 minutes on each side or until the chicken is full cooked through. Once cooked, remove from pan and set aside to rest.
Prepare the salad Rinse and dry lettuce. Place lettuce in a large bowl with grape tomatoes, raw red onion, shredded mozzarella, avocado, and corn. Drizzle with desired amount of dressing and enjoy!
2 cups canned chickpeas, drained 1 1/2 teaspoons salt 1/3 cup Al Rabih tahini (sesame paste) 1/3 cup Al Wazir olive oil 6 tablespoons freshly squeezed lemon juice (2 lemons) 2 tablespoons cold water
Make With
Preparation
Put the chickpeas in the food processor.
Turn on the food processor.
Process until it’s minced.
Add the rest of the ingredients to the food processor and process until the hummus is pureed and creamy.
Taste, for seasoning, and serve chilled or at room temperature.
Tabbouleh with olive oil...Everybody's favorite salad
Ingredients
4 bunches of Italian Parsley chopped finely 1 bunch of fresh green mint chopped finely 5 medium sized tomatoes chopped 1 small white onion chopped finely 1/4 cup of fine Burghul (fine cracked wheat #1) 1/3 to 1/2 cup of Al Wazir olive oil 1/2 cup of freshly squeezed lemon juice 1/2 to 2/3 teaspoon of salt 1/3 teaspoon of Lebanese 7-Spices*
Make With
Preparation
Wash all vegetables and let dry, especially the parsley and mint.
Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.
Finely chop onions and mix with 7-spices.
Chop tomatoes into very small cubes then place in strainer to rid them of the juice.
Rinse the Burghul then place in strainer to rid them of the water.
Put all the ingredients in a bowl.
Add the lemon juice, the olive oil and salt all over the ingredients. Mix lightly and avoid over-mixing so it doesn’t turn soggy.
300 g of Panzani Cannelloni 1 jar of Panzani Originale sauce 400g 1 kg spinach 1 large onion 2 cloves of garlic 2 eggs 150 g mozzarella Ricotta 2 tbsp Alwazir Olive Oil 1 pinch of ground nutmeg
Make With
Preparation
Brown the finely chopped onion and the crushed cloves of garlic in the olive oil.
Add the spinach and brown it until it is cooked.
In a bowl mix the spinach with the ricotta, the eggs and the nutmeg. Season to taste.
Fill the Cannelloni with the spinach stuffing.
Preheat the oven to 180°C (gas mark 6). Butter a gratin dish and spread a third of the Originale sauce in it.
Carefully place the stuffed cannellonis and cover with the rest of the Originale sauce.
Sprinkle with mozzarella and put in the oven for 35 min.
Linguine with Basil Pesto, Courgette and Cherry Tomatoes
Linguine Italian style!
Ingredients
400 g linguine 1 courgette 250 g cherry tomatoes bunch of basil 5 cloves garlic 200 g Parmesan 50 g pine nuts 3 dl Alwazir olive oil salt and pepper
Make With
Preparation
Cook pasta according to directions on package.
Using a blender or mortar, prepare pesto with basil, 2 cloves garlic, pine nuts and Parmesan. Sauté diced courgette in a pan with olive oil; slice remaining garlic and add.
Add cherry tomatoes to the sautéed garlic and courgette; pour in a little pasta water and season with salt and pepper.
Add cooked pasta to this mixture and heat thoroughly.
Remove from heat and stir in pesto (the pesto retains a rich green colour if it is not heated).