Tag Archives: cooking

scrumptious oven roasted chicken with herbs and citrus

Posted on May 15, 2014 | 15 comments

That perfect juicy meat and crispy skin in 40 minutes! You will swear it’s the juiciest flavorful chicken you ever tasted.

The wondrous aroma of coriander and citrus that perfumes the house provokes a feeling of excitement.

You still don’t know what to cook for the weekend? Watch that golden brown and gleaming chicken! Simply elegant and inviting!

To try it you need:

12-14 pieces of chicken (could be thighs, drumsticks or breast)
4 medium potatoes sliced
1/2 cup of olive oil
2 lemons (one juiced and one sliced)
1 sliced orange
1 tsp garlic powder
1 tsp dried coriander
1 tsp onion powder
1 tsp salt
1 tsp pepper
fresh coriander for garnish

Directions:

In a bowl mix together oil, lemon, garlic, coriander, onion, salt and pepper.

Soak in the chicken for marination and transfer all to a baking plastic bag. Leave it for 3-4 hours or better for an overnight in the fridge.

Take your chicken out of the fridge 30 minutes before it goes into the oven.

Preheat your oven to 220°C.

Place chicken in a baking dish and spread them evenly. Arrange slices of lemon, orange and potato around and under the chicken. Sprinkle with fresh coriander and drizzle a bit of olive oil.

Bake uncovered for about 40 to 45 minutes, et voila!!

Serve it with a big salad or with the famous lebanese tabboule. Click here for the recipe.

Enjoy!!!

15 Comments

Posted in main dish

Tagged blog, chicken, citrus, citrus chicken, cooking, coriander, garlic, lemon, marmite et ponpon, recipe, roast, roast chicken

When the craving arises for a luscious creamy shrimp tagliatelle

Posted on May 14, 2014 | 5 comments

Everyone needs a delicious pasta recipe, served in less than 30 minutes, and this shrimp tagliatelle is sure to be a favorite!

For this lovely treat (serving 4 people) you will need:

500g fettucine
800g shrimps peeled and deveined
1 cup of cream
3 cups of milk
1 tbsp butter
1 tsp garlic powder
2 tbsp flour
salt and pepper to taste
parmesan cheese for garnish

In a large saucepan of boiling salted water, cook pasta until al dente (as per packet instructions).

Meantime grill the prawns and set aside.

In a non stick skillet, combine milk, cream, flour and cook on a medium high until it starts to get thick then bring heat to low, add the butter and garlic powder. Keep stirring until viscous.

Toss in the shrimps and allow to simmer for 3 minutes before pouring over the pasta.

Shaving over a little parmesan before serving, goes really well with it.

There’s nothing quite so wonderful as the richness of a hearty, creamy pasta dish. Bon appetit!

5 Comments

Posted in main dish

Tagged al dente, blog, cooking, cream, creamy pasta, creamy shrimp pasta, marmite et ponpon. jaymmy, parmesan, pasta, prawns, recipe, scampi, shrimp, tagliatelle

small tricks to revamp your classic spaghetti bolognese

Posted on May 8, 2014 | 3 comments

Spaghetti bolognese is a classic. Very simple recipe with no much ingredients. But small tricks transform it to a delicious dish for the whole family including toddlers.

Ingredients for 4 people:

300g ground beef
one large chopped onion
two big chopped garlic clove
puree of 2 medium tomatoes
1 tsp cognac
1 tsp sugar

Tutorial:

In a casserole pan on a medium heat add a splash of olive oil and cook the onion and garlic with a dash of salt, only for 5 minutes before adding the ground beef.

When the meat starts to brown add the tomato puree with a cup of water.

When it starts to boil add the cognac and sugar. Don’t worry about alcohol for your kids, cooking will take it away.

Cook for 15 minutes on medium flame, then serve it on a bed of spaghetti.

Sprinkle over a little parmesan for a deeper flavour!

3 Comments

Posted in astuces, kids food, main dish

Tagged astuce, blog, classics, cognac, cooking, jaymmy, kids food, marmite et ponpon, recipe, spaghetti bolognese, sugar, tomatoes, tricks

zucchini omelette – eejjit kousa عجة كوسى – suitable for vegetarians

Posted on May 7, 2014 | 2 comments

Omelette is a simple and quick breakfast, lunch or dinner. Eggs can be served at any time of the day and it is always satisfying.

Take your basic recipe to the next level by adding vegetables to it. You can be as much creative as you wish. All vegetables go well with eggs.

if you’re one of those people who like combinations, here is below a nice way to eat omelette.

Recipe for 4 people:

Crack 10 eggs into a mixing bowl, add salt and pepper and beat well with a fork.

Chop one large onion, fresh mint and a bunch of parsley, then grate 4 large zucchini and add to the eggs.

To have a consistent batter add 8 tbsp of flour and mix well.

Grease your dish with a bit of olive oil, pour the mix and bake in the oven until the omelette firms up.

What a fluffy and filling meal on the days when you don’t wish to eat meat!

2 Comments

Posted in kids food, main dish

Tagged 3ejjeh 3ejjit kousa, blog, breakfast, cooking, dinner, eggs, ejjeh, jaymmy, lebanese food, lebanese recipe, lunch, marmite et ponpon, omelette, recipe, vegetables, vegetarian, zucchini

aphrodisiac carrot ginger soup to a natural tan

Posted on May 6, 2014 | 5 comments

The sweetness of carrots with the sourness of orange spiked with ginger, makes this soup heavenly delicious!

Summer is here, top up your tan with this magical soup. Carrots are the best source of beta carotene for a deeper and prolonged tan. Without forgetting the terrific benefits of ginger. Ginger is a powerful aphrodisiac and increases sexual prowess. I bet you will have fun this summer 😉

My sister in low (Salma) had carrot ginger soup in a restaurant and she liked it so much that she motivated me to look for a nice recipe to adapt. I say adapt because i can never use a recipe without adding my personal taste!

Ingredients: (serving 4 people)

800g carrots roughly chopped
1 small onion coarsely chopped (1/2 cup)
1/4 cup fresh ginger peeled and coarsely chopped
2 tbsp olive oil
3 cups vegetable broth
2 cups water
1/2 cup fresh orange juice
salt and pepper to taste

Heat the oil in a pot over medium heat to cook onion and ginger until soft and fragrant about 5 minutes.

Add carrots, broth, water and orange juice, increase heat to medium high and bring to boil. Reduce heat to low, cover the pot and let it simmer for 45 minutes.

Puree the soup in a blender. Add salt and pepper to taste.