400g of Panzani fusilli 16 cherry tomatoes 16 mozzarella balls 5 tablespoons of Panzani Pesto 40g of pine nuts A few basil leaves
Make With
Preparation
Cook the fusilli according to the directions on the packet. Leave to cool.
Wash the cherry tomatoes and cut them in two. Drain the mozzarella balls. Toast the pine nuts for a few minutes in a non-stick pan.
Mix the fusilli with the pesto and the toasted pine nuts. Add the cherry tomatoes and the mozzarella balls. Season with salt and pepper. Decorate with basil leaves.
400g of Panzani Penne express 1 jar of Panzani 4 cheese sauce Some grated Parmesan 30g of butter Nutmeg Salt, pepper 4 tablespoons of Mechelany pomegranate molasses Some fresh pomegranate seeds and chopped parsley to garnish
Make With
Preparation
In a frying pan, heat the Panzani 4 cheese sauce.
At the same time, cook the pasta according to the time indicated on the packet in a large amount of salted water. Drain it.
Add the pasta to the mixture and carefully mix. Sprinkle on Parmesan and grated nutmeg. Season with salt and pepper.
400 g (14 oz) chicken livers, chopped 5 tbsp olive oil 1½ tsp salt Black pepper as desire 3-4 garlic cloves, crushed Juice of 1/2 lemon 4 tablespoons of Mechelany pomegranate molasses Some fresh pomegranate seeds and chopped parsley to garnish
Make With
Preparation
Place your chicken liver inside a medium size bowl and add the salt, pepper, oil and garlic; mix well and let it marinate in the fridge for about 30 minutes.
In a skillet, fry the marinated liver for about 10-15 minutes on medium-high heat. Make sure you don’t overcook it, liver has to be soft and juicy but not pink.
Stir in the lemon juice and Mechalany pomegranate molasses and continue to cook for 2 minutes, then serve.
Transfer to a serving plate
Garnish with parsley and pomegranate seeds and serve with pita bread.
FOR THE CAKE 340g (12oz) butter 240g (8oz) golden syrup 60g (2oz) unsweetened cocoa powder 120g (4oz) dark chocolate, chopped 1 tsp pure vanilla extract 60g (2oz) pistachios 100g (3½ oz) soft, plump dried figs, sliced or chopped 450g (1lb) Devon digestive biscuits, crushed
TO DECORATE 300g (11oz) dark chocolate, chopped 50g (2oz) white chocolate, chopped Selection of small chocolate sticks and dark and white Maltesers or Whoppers
Make With
Preparation
YOU WILL NEED one 20cm (8in) round or square cake tin about 7cm (2¾ in) deep (or use a flan ring)
Melt the butter with the golden syrup in a heavy-based pan. Do not let it boil.
Remove from the heat and add the cocoa powder, dark chocolate and vanilla extract.
Stir until you have a very smooth, glossy mixture.
Add the pistachios, figs and crushed biscuits to the chocolate mixture and stir well.
Line the base and sides of the cake tin with baking parchment or plastic wrap.
Place the mixture in the tin and press it down. (If you are using a square tin, make sure you press it down well into the corners.)
Leave to cool at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.
When set, remove from the tin and place on a cooling rack.
Melt the dark chocolate and white chocolate separately.
Spread the dark chocolate all over the cake.
Decorate with the Maltesers before the chocolate sets, so that they stick to the cake. Position chocolate sticks as desired and drizzle with the white chocolate (and a little extra dark, if wished).
Store in an airtight container in the refrigerator.
Keeps for up to two weeks, although it seldom lasts that long, once people know that it is there!
Tips
For children you can leave out the pistachios and soft figs included here and replace them with the same weight in biscuits. You can also replace the pistachios with pecans, toasted almonds or macadamia nuts, and the figs with raisins, sultanas or dried cherries.
FOR THE DIP 1/4 cup mayonnaise 1 tbsp horseradish 1 tbsp ketchup 1/4 tsp Cajun seasoning
FOR THE PICKLES: 1/4 cup flour 1 tsp Cajun seasoning 1/4 teaspoon oregano 1/4 teaspoon basil 1/8 teaspoon cayenne pepper Kosher salt 2 cups Mechelany cucumber pickles, drained and sliced
Make With
Preparation
Preheat oil to 375 degrees.
In a small bowl, mix all the dip ingredients. Set aside.
Place about 1 1/2” of vegetable oil in a wide pot and heat over medium high heat.
In a medium bowl, mix flour, Cajun seasoning, oregano, basil, pepper and salt.
Depending on how big your pot is, you may have to fry the pickles in 2 batches. You don’t want the pickles to overlap when they’re frying, so make sure you have enough space. Coat the pickles with the flour mixture and shake off excess. Gently add the pickles to the oil, one at a time. Fry for about 2-3 minutes or until golden brown. Remove pickles with a slotted spoon and drain on paper towel. Repeat with another batch, if necessary.
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.
1 lb. lean ground beef 1 medium onion, chopped 1 Taco Mix seasoning 1(8-oz.) can tomato sauce 12 taco shells 6 oz. (1 1/2 cups) shredded American or Cheddar cheese 2 cups shredded lettuce 2 tomatoes, chopped 3/4 cup salsa 3/4 cup sour cream, if desired
Make With
Preparation
Heat oven to 250°F. In medium skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in taco mix seasoning and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.
Velvety honey chocolate pudding...your kids will love!
Ingredients
¼ cup unsweetened cocoa powder 3 tablespoons cornstarch 1½ cups milk ½ cup heavy cream ¼ cup honey 2 squares (2 ounces) semisweet chocolate chopped 1 teaspoon vanilla extract
Make With
Preparation
Place the cocoa and cornstarch in a medium saucepan and whisk until completely blended.
In a separate saucepan on medium heat, or in a 1-quart glass measuring cup in the microwave, heat the milk, cream, and honey until warmed. Stir to blend.
Slowly whisk the milk mixture into the cocoa mixture until the cocoa and cornstarch are dissolved and the mixture is smooth. Heat over medium heat, stirring gently with a rubber spatula, until the mixture begins to thicken.
Add the chopped chocolate and boil gently, stirring for about 1 minute, or until the chocolate melts. Remove from the heat. Let stand for 5 minutes and then stir in the vanilla.
Pour into a serving bowl or individual pudding cups and refrigerate until slightly chilled or cold.
Baked honey bacon benedict...great start of the day!
Yield:
Makes 6-8 servings
Ingredients
4 tablespoons butter 1 package english muffins split 1 lb. thick bacon 1/4 cup Jabal el sheikh honey 1 dozen eggs Salt and pepper to taste
For Hollandaise: 2 packages hollandaise sauce 2 cups 2% milk 1 stick butter Fresh parsley or chives and paprika for garnish
Make With
Preparation Time:
10 minutes
Cooking Time:
total of 50 minutes
Preparation
Preheat oven to 350°
Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.
Spread the bacon out on a parchment lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.
Prepare the hollandaise sauce according to the package directions and keep warm.
Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.
Serves immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.
Tip:
You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.
Tuna Pasta Salad...Simple, nutritious and delicious
Ingredients
– 227g Panzani Conchiglie Rigates pasta, cooked and drained and rinsed in cold water – 1 can Golden prize or American tuna, drained and flaked – 4 (2 each) red and yellow peppers, finely chopped – 1 small fennel bulb, finely sliced reserving leaves – 4 green onions, chopped – 2 tsp. Maille Dijon mustard – 5 tbsp. crème fraîche or sour cream – Juice of half a lemon (about 1 ½ tbsp.) – Salt and freshly ground black pepper
Make With
Preparation
Combine cooked and cooled pasta, tuna, peppers, green onions and fennel in large serving bowl.
Combine mustard, crème fraîche, lemon juice, salt and freshly ground pepper in small bowl with wire whisk. Pour over pasta and toss to coat.
Provençale French Vinaigrette...The perfect recipe for your barbecue
Ingredients
5 tbsp Maille Extra Virgin Olive Oil AOC 1 tbsp Maille White Wine Mustard with Lime and Dill 1 tbsp Maille White Balsamic Vinegar condiment 1 garlic clove 1 tbsp pine nuts Salt and pepper
Make With
Preparation
Remove the garlic skin and chop the garlic with the pine nuts.
In a bowl, mix the garlic paste, the mustard, and the vinegar.
Gradually add the olive oil while mixing, then season.
Suggestions:
You can use this Provençale vinaigrette with grilled vegetables, salad, raw vegetables, pasta salad or rice salad.