Tag Archives: garlic

Creamy spinach gnocchi

Posted on March 14, 2019 | Leave a comment

The word gnocchi is derived from the Italian word nocchio, meaning knots (gnocco is the singular form). In italian cooking gnocchi are small thick dumplings usually made with potato, semolina or wheat flour, egg and cheese. Can be served with a sauce or in soup.

Creamy spinach gnocchi, this velvety deliciousness, is a very easy and quick recipe, served on your table in less than 30 minutes. For a quick lunch or dinner after a long day all you need is this foolproof recipe. It calls for: (serving two people)

500g fresh gnocchi cooked as per package directions
500ml milk or 2 cups (you can use skimmed milk)
200 ml cream, or one cup
2-3 tbsp butter
3 tbsp flour
1 cup fresh spinach (or thawed)
1 tbsp garlic salt
salt to taste

Cook the gnocchi according to package instructions and set aside.

Melt the butter over medium heat then add the flour and cook it to make the roux. Slowly add the milk and cream to the roux and whisk constantly to avoid any lump.

Before the sauce starts to thicken add the garlic salt, salt and spinach and cook for 3-5 minutes until the spinach has wilted and sauce thickened.

Return the gnocchi to the sauce and fold to combine. You can add parmesan cheese to the sauce or simply sprinkle on top. Serve immediately and enjoy heaven in you mouth.

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Vegan Heirloom beans – Lebanese traditional fasoulia bi zeit

Posted on February 21, 2018 | Leave a comment

I heart our Lebanese cuisine for how versatile and wholesome is. Cooking traditional Lebanese is a pleasure, with few ingredients you can have a surprisingly deep flavor dish. Vegan, vegetarian or with meat the same dish can be presented, and each time as a symphony of blended middle eastern flavors.

Today’s dish is vegan heirloom beans, can be done with also pinto beans. Fasoulia (beans) bi zeit (zeit is oil, meaning meatless), when you say bi zeit immediately you think of eating Lebanese bread to substitute rice. Almost all Lebanese vegan dishes can be presented hot or at room temperature, as main dish or even part of mezze but the one thing for sure, is with bread and lots of vegetables. I told you we eat very healthy 🙂

If you are cooking with dried beans, you need to soak them in water for at least 12 hours and better overnight. I am cooking with green ones, thanks for my parents who sent me some overseas.

One cup can serve 2-4 people depending on how you are serving it. I will make 2 cups in this recipe, (almost half a kilo) to serve 4 as a main dish.

2 cups heirloom|pinto beans
4 cups of water
1 big onion finely diced
2-3 garlic cloves crushed
2 tbsp olive oil
1 cup tomato puree plus 2 tbsp tomato paste (for deeper flavor)
salt to taste

In a deep pot fry the onions and garlic in olive oil until tender and fragrant.If you are not fan of garlic you can substitute with one tsp garlic salt for milder flavor. Add tomato puree and tomato paste and keep cooking for 2-3 minutes. Drain out the beans (if you have them soaked) and add it to the mixture. Pour 4 cups of water and let them boil.

When it starts boiling, reduce to low heat, cover the pot and let it simmer for an hour. If the water reduces feel free to add some more. The level of water should be always 2-3cm above the grains.

Serve it hot or at room temperature as per your choice. Eat like a Lebanese with an endless choice of side vegetables like cucumber, tomato, radish, raw or spring onion… or even pickles!

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Shrimp basil linguine

Posted on February 4, 2018 | Leave a comment

Shrimp basil linguine is an ultimate comfort food packed with a symphony of flavors. Whether you like to cook or no, i must say it’s a foolproof recipe, so inviting to hit the kitchen and give it a try. Easy and quick, trust me!

Serving 4, you will need:

800g shrimps cooked and deveined
one medium onion finely diced
2 garlic cloves minced or 1 tsp garlic salt
2 tbsp butter
10-15 cherry tomato
a bunch of fresh basil
500 ml heavy cream
salt to taste
linguine cooked as per pack instructions (enough quantity to serve 4)

Cook the shrimp (boil or oven bake), devein and put it aside.

Cook linguine pasta as per pack instructions, drain and put aside.

In a sauce pan, cook onion and garlic in butter until translucent and fragrant. Add tomato and keep sauteeing for 5 mns, then the basil to cook for another 5 mns. Salt is added as per taste. Finally pour the cream and simmer for 10 mns over low heat.

Serve it on a bed of linguine and enjoy an absolute yummy dish!

For garnish, as you see in the pictures i sprinkled a bit of chives. if you are not a fan of, you can skip this step and it won’t affect the outcome. Isn’t it easy and quick? Try it and give me your suggestions. Bon appetit!

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Coriander and garlic roasted chicken

Posted on June 20, 2016 | 2 comments

Coriander is one of my favorite herbs in cooking, especially when it comes to Lebanese food. I adore that peculiar and unique smell plus the taste that adds to the food.

Coriander and garlic chicken is a relish. Doesn’t require efforts or skills, just prepare the marinade and give it time in the oven to obtain this perfect juicy meat and crispy skin.

Serving 4-6 people you will need:

12-14 pieces of chicken (could be thighs, drumsticks or breasts)
1kg potatoes cut in medium cubes
1 bunch of coriander
8 garlic cloves
juice of 2 lemons almost 3/4 cup
1/2 cup olive oil
1 tsp salt

In a food processor blend coriander, garlic, lemon and salt until smooth. Poor it over the chicken, add the olive oil and store in a bag for marination. Keep it in the fridge for an overnight.

Take it out of the fridge 30 minutes before baking. Put together with the potato cubes in a baking dish and bake uncovered on the middle rack for an hour on 200°C.

I guarantee you a perfect juicy chicken and full of flavors. So yummy that’s going to be on your “to cook list”. Is your stomach rumbling? i hope you get the chance to try it.

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Tagged chicken, coriander, coriander and garlic chicken, garlic, how to do, lemon, marmite et ponpon, oven roasted chicken, potato, recipe

Hasselback potatoes

Posted on June 12, 2016 | 1 comment

Hasselback potatoes or sliced baked potatoes are my new addiction now. Being a potato lover, and who doesn’t anyway, i guarantee you are going to make it right away!

They might look difficult to make but in fact they are absolutely simple. With a sharp knife, cut slits across the potato (well washed), about half a centimeter, taking care not to cut all the way through. This might be the most difficult part, while it’s really easy, all you need is to stop before the knife reaches too far.

And here is your accordion potato. I prepared 1.5 kg potato, for that you will need:

100g butter melted
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 cups cheddar cheese

Mix butter, garlic powder, salt and pepper and brush the potatoes, making sure you reach as well between the slices.

Bake on 250°C for half an hour and take it out to brush it with the remaining butter before you bake it again for half an hour. If your potato is too big, poke it to make sure it’s done, or you can leave it for more time. If you want crispy finish make very thin slits, all depend on your taste.

Take it out of the oven and gently open each slit to insert the cheese. I chose cheddar, you can also use parmesan or gruyere, or any melting cheese of your choice. Return to bake in the oven for 5-10 minutes until the cheese has melted.

Hasselback potatoes are very versatile, you can add bacon, ground beef, eggs… anything that you find it pairing well with potato.

Top it with sour cream and serve it immediately while cheese is still melted and bubbling!

Now i will leave you to gorge on this…

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