Fast Vegetable Spring Soup

Spinach Gnocchi

Ingredients:

• 2 carrots
• 1 chopped onion (very small)
• 1 sprig parsley (about one cup)
• 1 stick celery
• 1 potato
• 3 cups chicken stock (or water for vegan)
• 2 tomatoes peeled
• 2 cloves garlic
• 3 tablespoon olive oil
• salt and fresh pepper

Method:

1. Place all vegetables, parsley, carrots, celery, and potato in blender with the water or stock, and blend for 1 minute till gravel. You may leave one teaspoon of parsley for garnishing.
2. In a heavy saucepan, add the olive oil, chopped onion and minced garlic, stir on medium heat for 2 -3 min.
3. add the mixture above and let it simmer for 10 - 15 min.. enjoy!

Syrian Grilled Marinated Lamb Chops

Mediterranean Grilled Lamb

Ingredients:

• 4 - 6 lamb chops
• 6 tablespoons olive oil
• 2 cloves minced garlic
• 3 table spoon yogurt
• 4 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoon freshly ground black pepper
• sea salt

Method:

Place the lamb chops in a shallow dish . Mix olive oil, lemon juice, garlic, and cumin and yogurt, and pour over steaks. Rub the marination mixture well on all sides of the lamb shops. Cover and refrigerate for 12-24 hours, turning the chops once or twice during this time so that they absorb all the flavors.

When ready to cook, heat iron grill pan over medium heat until it is very hot. Place the chops on grill pan and grill for 3-5 minutes on one side. Season with salt and pepper to taste. Turn steaks, brush with marinade and grill on other side for 3-5 minutes, little more the way you like it to be cooked. Serve immediately.

Tomato Soup

Pour the tomatoes and blend to a puree in an electric blender. Put puree through fine sieve.

In a heavy saucepan add the olive oil, garlic, onion, chillies and the flour, simmer 2 - 3 min. Add the tomato puree and simmer for till the boiling point.

Stir in lemon juicean, grated rind, sugar, sugar and oregano.

3 Just before serving, add cream and mix well. Pour into a bowl and garnish with chives.. enjoy.

Ingredients

• 2 1/2 lb ripe tomatoes peeled and diced
• I lemon juice
• grated rind of 1 lemon
• 2 teaspoons of sugar
• 1/2 cup grated onion
• crushed dried chilis
• 1/2 cup of whipping creme
• 3 tablespoons olive oil
• 1 teaspoon oregano
• 1 table spoon flour
• chives
• 2 cloves minced garlic

Green Asparagus Peas Consomme Soup

Peel,avocado pear. Strain lemon juice over avocado to preserve color.

Add the cooked asparagus and frozone peas, and parsly to avocado. Flavor with salt and white pepper and cayenne.

Bring chicken stock gently to the boil, and add the vegetable, mix it in blender for the wright consistency just before serving.. enjoy

Ingredients:

• 3 cups well- flavoured chicken stock


• 1 ripe avocado


• juice of one lemon


• 3/4 cup cooked asparagus


• 1 cup of green peas


• 2 table spoon of shopped parsley


• cayenne


• salt and white pepper

Creamy Spinach Soup

Wash the frozen spinach thoroughly, and drain well in a colander, pressing out excess moisture.

In heavy saucepan add the olive oil, onion, garlic and butter stir until the onion become golden color and translucent.

Add spinach. Simmer gently, stirring occasionally, for 8-10 minutes, or until spinach is soft. Puree spinach in an electric blender.

Stir in cream and dilute to taste with chicken stock. Heat through over a moderate heat, stirring.

Season to taste with a little lemon juice and salt and pepper. Serve hot, each portion garnished with dash of creme on top.

Ingredients:

• 1 lb frozen chopped spinach
• 4 tablespoons butter
• 1/2 cup whipping creme
• 2 cups chicken stock
• Juice of 1 lemon
• 3 tablespoon olive oil
• 1/2 chopped onion
• 4 cloves minced garlic
• Salt and pepper

Fish Fillets with Caper and Vermouth

Melt the butter and one teaspoon vegetable oil in heavy non-stick frying pan. Season the fillets with salt and pepper and arrange them in the pan when the butter is hot.

In container, mix together the vermouth, melted butter and tomato puree and pour the mixture over fish fillet, and let it simmer close to boiling degree, then reduce the heat, and let it continue cooking 4 – 5 min depending on the size and thickness of the fish, you may shake or poach the fish in the pan gently every minute or so..

Remove the cooked fish and arrange on a heated serving dish. Add the whipping crème to the sauce in the pan and heat through, whisk the mixture until the sauce has thickened, strain the sauce over the fish. Garnish with watercress and lemon wedges… Enjoy

Ingredients:

• 4 fish fillets ( Cod, Red snapper or Mahi mahi)
• ½ stick softened butter
• 8 table spoons dry vermouth
• 4 tablespoons melted butter
• 8 table spoons whipping crème
• 3 tablespoon caper
• Salt and pepper

Roast Stuffed Chicken with Watercress Herbs

Loosing the skin of the breast and insert the watercress stuffing over the flesh underneath the flesh and fill the rest stuffed in the cavity. Fold the skin over and fasten with 1 or 2 stitches or you may cover the cavity with half potato..

Tie 1 or 2 slices of t bacon over the breast, making I or 2 slits in the bacon to prevent it from curling. Cover the bird with parchment paper and roast in a slow oven
at 325°F, basting frequently with butter, for 1 -11/2 hours, according to the size of the bird. A few minutes before the end of cooking time, remove the paper and the bacon and sprinkle the lightly with flour. Baste well, turn up the oven temperature to 400°F and brown quickly.

When ready to serve, put bird on a hot serving dish and remove the trussing string. Garnish with watercress seasoned with lemon juice and salt. Pour away the fat from the roasting pan, add the water and stir over a high heat until boiling, scraping the glaze off the pan. Season to taste with salt pepper, and serve it hot.

Ingredients:

• 1 roasting chicken 3 – 4 lb

• Watercress stuffing

• 2 slices fat bacon Butter

• 1 tablespoon flour

• watercress

• Lemon juice

• 1 ½ water

• salt and pepper

Stuffing:

• 6 tablespoons diced onion

• 6 tablespoons celery, finely chopped

• ½ stick butter about 5 tablespoon

• 1 bunch watercress, finely chopped

• 1 teaspoon oregano

• 1 cup bread crumbs,

• 2 tablespoon Lemon juice

• Salt and pepper

To make the stuffing:

Simmer the minced onion celery in 2 the butter until soft. Add chopped watercress and season with oregano lemon juice, salt and pepper, to taste. Continue cooking until all liquids evaporate. Melt the remaining butter. Stir in the breadcrumbs and then add to the watercress mixture. Stu the chicken with this mix re and roast as above.