All Recipes
Bulgur, Chickpeas and Spinach Soup
This is a really awesome and healthy soup. It has great ingredients and can be eaten all year round: hot in winter and at room temperature in summer. The bulgur I use is whole wheat and coarse. As for the chickpeas, I use uncooked ones which were soaked beforehand in ...
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Baked Mixed Vegetables
Baked mixed vegetables is a great dish because it allows you to have easily your daily requirement of vegetables and is quick to prepare! We all know by now that vegetables are good for our health. They fight inflammation, improve blood pressure, increase our fibre, help our eyes, improve our ...
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Eggs & Sumac – Bayd Bi Sumac
This Lebanese speciality dish is generally served for breakfast. It’s minty, garlicky and subtly enhanced by the acid taste of sumac! It’s a delight any time of the day. Young and old love it! NB: Sumac is the dried fruit of Rhus Coriaria, a small tree native to Southern Europe ...
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Lentils and Sausage Casserole
For this recipe use green or brown lentils and, if possible, SMOKED turkey or pork sausages such as Kielbasas. It’s a wholesome dish, perfect for midweek meals!
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Grilled Courgettes or Zucchini with Gremolata-like sauce
For this recipe, I used white courgettes (see photo) but you can use also the green or the yellow ones. It’s a perfect side dish!
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Warm Leek Salad with French Vinaigrette
This is a typical French salad. It’s best to eat it warm but it’s also good at room temperature. Try to choose the thinner leeks as they are more tender and less chewy. Otherwise, remove all the layers that are dry looking until you reach the softer part. Then cut ...
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Polish Style Minced Pork Patties – Kotlete Mielone
My mother used to serve these patties regularly in our household, together with a creamy mashed potatoes and a side dish of cooked beetroots. I love this combination and cook it whenever I feel «homesick»! In my recipe, I have added a sauce done with dried porcini mushrooms (fresh mushrooms ...
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Split Lentils, Kale and Chard Soup
This lentil and veggie soup is so easy and quick to prepare. Beside being healthy, it’s also non calorific! I usually do it for lunch as we have a more consistent meal for dinner.
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Beetroot and Chicken Salad
I usually do this kind of salad when I have some chicken leftover. I like to combine the chicken with a cooked vegetable and, of course, with some fresh salad and herbs. It’s an attractive dish, perfect as a starter, light lunch, or even dinner!
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Preserved and Pickled Lemons
Preserved or pickled lemon is a condiment common in the cuisines of South East Asia and, of course, Morocco and its neighbouring North African countries. It’s the peel that is the important part of the preserved lemon. Its lemony flavour is delicious in sauces, relishes, salads and other dishes. The ...
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