Recipes from Ingredient: Lemon
Monkfish in a Red Pepper Paste, Fresh Tomatoes & Sriracha Sauce
Monkfish is not a pretty fish to look at but cleaned and cooked it becomes quite tasty! It has a sweet taste and a dense texture. It has been nicknamed « poor man’s lobster ». The only part that is used is the tail; therefore you will seldom see it whole at ...
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Rainbow Rice Salad
Whenever I have leftover rice I love to use it to prepare this « rainbow named » salad which is nutritious, delicious and most of all zesty. I recommend to keep it in the fridge for 1 or 2 hours before serving it. There are no accurate measures of ingredients for this ...
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Spinach with Fried Garlic and Caramelised Onions
We already know that spinach is packed with vitamins and minerals which are essential To a healthy diet. It is a versatile vegetable as it can be eaten raw or cooked and is available fresh or frozen. The recipe herein is Inspired from a Lebanese recipe which includes green chicory ...
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Pesto, Avocado & Pasta
I have been foraging lately for the first shoots of wild garlic and made a delicious pesto Which I used in this recipe. « How to make pesto » is posted on this website but of course you can use any store bought pesto. My husband loved this new inspired sauce that ...
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Lentils, Swiss Chard and Lemon Soup – Adass Bi Hamod
This Lebanese vegetarian/vegan soup is a meal on its own! You can eat it in winter, served warm, or in summer, served at room temperature or cold. It’s also a favourite dish during lent. It’s usually served with Lebanese flat bread and a side platter of spring onions, radishes, rocket, ...
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Butternut or Pumpkin Kebbeh (Butternut or Pumpkin Purée with Bulgur wheat)
This is a vegan and vegetarian recipe par excellence! It’s delicious and nutritious! There are many other varieties of kebbeh in Lebanon. I have already posted another vegan/vegetarian kebbeh on my website, the potato kebbeh. And I have also posted the meat kebbeh, for meat eaters. This butternut/pumpkin kebbeh can ...
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Stuffed Courgettes, Aubergines and Peppers
There are a variety of vegetables that can be stuffed with either minced meat or a mix of rice and minced meat; also with rice and herbs in the vegan/vegetarian version. In Lebanon the vegetables used are courgettes, aubergines, sweet peppers, cabbage leaves, vine leaves, Swiss chard leaves, tomatoes and ...
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Clams and Spaghetti Alle Vongole
The season for clams is now on. Clams are molluscs and live half way buried in the sand of the sea floor. They are very nutritious with many health benefits. They are a lean source of protein and are rich in vitamins and minerals. Before cooking them we have to ...
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Spinach Fatayer (Lebanese Turnovers)
Fatayers in Lebanon and in the Levant are savoury turnovers or little pies filled with a variety of ingredients such as spinach, other greens, cheese, meat…They are staples of the Lebanese cuisine. The spinach Fatayer which has the form of a triangle is the most popular one and also part ...
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Vegan Stuffed Swiss Chard & Wine Leaves (Or Cabbage Leaves)
This is a very nice vegan/vegetarian dish, perfect as a starter or a main dish. Usually this version is part of the Lebanese mezze and is eaten at room temperature. If you are using Swiss chard: wash the leaves, remove their stalks then blanch them by plunging them into a ...
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