Your Dreams Coming True In The Kitchen

A marinade is a composition of ingredients mixed together and added to a piece of protein to tenderize, enhance the taste and to impress your friends. A marinade can be a liquid or solid. I would like to share with you the best and tastiest way I like to eat my pork chops.  Your will need: Serves 4 -  4 pork chops. -  Olive oil (exctra virgin) -  Thyme. -  Salt and lots of freshly ground green pepper. Method: -  3-4 hours before you grill the pork chops, add lots of oil, and massage them lovingly with you hands to make sure the oil penetrates the meat and goes everywhere. -  2 Tbsp. of dry thyme also rubbed in. (Half Tbsp. for each chop) -  Salt (pork needs lots of salt) and a fair amount of freshly ground green pepper rubbed both sides of the chops. -  Cover the platter tightly with cling film till it is time to grill. -  When the time comes, you will see that most of everything has been absorbed by the meat. -  Add just a little bit of oil and place over a very hot

Foul (Fool) Beans Chic Peas Falafel  are definitely vegetarian. A Middle Eastern snack made of either dried chick pease, dried Foul (pronounced fool) a kind of Egyptian bean  or a mixture of both. Egyptians make them out of foul while in Lebanon and the rest of the Middle East make them from chick peas or half and half. Basically the outcome is the same: they look like small fried balls or patties eaten either dipped in Tahini  or four or five of them crushed in a flat  Shami bread with salad, cayenne and tahini. Courtesy Of Wikipedia Foul or chickpeas, are soaked overnight, not boiled but ground in a food processor with lots of parsley, dried coriander, garlic, onion, cayenne pepper to desired heat , freshly ground cumin powder, one whole egg, tsp. of baking soda to render them fluffy. Ingredients: -  500 gms of dry chick peas or special dry foul for falafel (they are peeled and split). Foul can be found in any Egyptian or Middle Eastern food store. Soak o

 Big Flat Leafed Basil P esto is a sauce which can be used in many preparations because it contains all the ingredients you would use anyway when cooking. It contains basil, garlic, salt, olive oil, parmezan and pecorino cheese and pine nuts. So by adding some pesto you are done.

L entils come in many colors. They are very healthy because they contain lots of iron and other minerals. Apart from being healthy lentils are inexpensive meaning that you can eat lentils and stay within a budget, big or small. Fine Lentils My Photo India and Pakistan have very interesting ways of cooking lentils to render them more palatable by using exotic spices to be eaten alone or serving them with lamb or even fish.  Naan bread is always used.http: www.youtube.com/watch?v=vow-kxTPatc Today I would like to share with you a recipe for lentils. It is a mixture of Indian and French. French being the addition of fresh double cream in the centre at the time of serving or you could add yogurt. You will therefore need: Serves 4: -  2 cups of green / brown small sized lentils well washed -  4 bay leaves. -  8 cloves of garlic crushed and thinly chopped. -  1 Tbsp. turmeric powder. -  2 Knorr or Maggi vegetable cubes  very thnly sliced to esealy dissolve in the boiling

S ometimes women,  more than men, crave for eggplant.  Maybe they are lacking iron in their system so this recipe is dedicated to ladies who love eggplant. This is not a main dish. It is usually served on the side or as a starter. It is very simple to make...all you need is eggplant, garlic, parsley, olive oil, and an oven preheated to 175 degrees centigrade.

A round 7 pm every day the same question arises: "What are we going to have for lunch or dinner  tomorrow??".  You would want to keep your fridge and pantry equipped most of the time with as many necessities that could be used at the last minute to prepare something quick. Such as: Refrigerator: Eggs  -   fresh vegetables -  milk  -  fresh cream  -  yogurt  -  cheeses -  hams and sausages - Paté. Deep Freeze:   Frozen vegetables including mushrooms,  accumulated sauces as I suggested in one of my postings, sea food which thaws quickly. Then you would have your pork, chicken, beef, liver, turkey breast etc. Pantry stuff: Pasta of all kinds including chinese noodles  -  different types of rice  -  tomato paste  -  cartons of tomato cut up in stmall pieces in juice  -  canned sardines or tuna  -  chicken /  beef broth cubes  -    pulses  -  potatoes  -  sugar  -  flour and anything you can think of that you feel is necessary for your meals. So if at the last mi

S unday is here and it is sweet day !! Yey!! Since I am not very good at desserts, except for a very few, Maria is going to share with you an orange chocolate mousse. It is easy, quick to make, but needs at least three hours in the refrigerator.

Elongated Pear Shaped Eggplant My Photo The Moussaka Next Morning If you ever decide to make a Moussaka make sure to prepare it and cook it the day before and refrigerate overnight. Next day it can be heated or eaten at room temperature. I guarantee you it will be 1000 times tastier forgetting the fact that after you finish cooking it you will be ready to go to bed to sleep for the night!! Specially when you have to cook for lunch of that day as well and wash the pots and pans you have used...we were very spoilt where we came from..... so...are you ready to go on a crusade back to the middle ages??