Posts in : Ingredients parmesan cheese

• 

  Tajin Sibnekh

  
  
  • Posted by elimam
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  Tajin Sibnekh
  

  

  Course

  entree

  Cuisine

  Tunisian

  Prep Time

  30 minutes

  Cook Time

  35 minutes

  Servings

  servings

  
  Ingredients

  • 1/3 cup Extra Virgin Olive Oil
  • 2 potatoes peeled and cubed
  • 8 ounces diced chicken breast meat
  • 1 large onion diced
  • 1 tablespoon harissa
  • 1 1/2 teaspoons ras el hanout
  • 1/2 cup water
  • 1 1/2 tablespoons tomato sauce
  • 1 tablespoon butter
  • 1 bunch fresh spinach washed and chopped
  • 8 eggs
  • 1 cup frozen peas
  • 1/3 cup parmesan cheese
  • 1 pinch salt and pepper to taste

  Course entree Cuisine Tunisian Prep Time 30 minutes Cook Time 35 minutes Servings servings Ingredients 1/3 cup Extra Virgin Olive Oil 2 potatoes peeled and cubed 8 ounces diced chicken breast meat 1 large onion diced 1 tablespoon harissa 1 1/2 teaspoons ras el hanout 1/2 cup water 1 1/2 tablespoons tomato sauce 1 tablespoon butter 1 bunch fresh spinach washed and chopped 8 eggs 1 cup frozen peas 1/3 cup parmesan cheese 1 pinch salt and pepper to taste

  
  Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

  2. Heat the olive oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.

  3. Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
     

  4. Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.

  
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• 

  Easy Focaccia Bread

  
  
  • Posted by elimam
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  Easy Focaccia Bread

  

  Course

  snacks

  Cuisine

  Italian

  Prep Time

  15 minutes

  Cook Time

  30 minutes

  Servings

  servings

  Ingredients

  • 1 can tomato paste
  • 1 tablespoon honey
  • 1 teaspoon dried basil
  • 1 tablespoon Italian seasoning
  • 1 loaf frozen bread dough thawed
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon parmesan cheese

  Course snacks Cuisine Italian Prep Time 15 minutes Cook Time 30 minutes Servings servings Ingredients 1 can tomato paste 1 tablespoon honey 1 teaspoon dried basil 1 tablespoon Italian seasoning 1 loaf frozen bread dough thawed 2 tablespoons Extra Virgin Olive Oil 1 tablespoon parmesan cheese

  Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
  2. In a bowl, blend the tomato paste, honey, and basil.
  3. Knead the Italian seasoning into the frozen bread dough, and roll into a 12-inch circle on the prepared baking sheet. With a fork, poke holes in the surface of the dough. Drizzle with olive oil. Brush with the tomato paste mixture. Sprinkle with Parmesan cheese.
  4. Bake 30 minutes in the preheated oven, until the bread is lightly browned.

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• 

  Tomato and Avocado Tartare

  
  
  • Posted by elimam
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  Tomato and Avocado Tartare

  

  Course

  前菜

  Cuisine

  Mexican

  Prep Time

  40 minutes

  Servings

  Ingredients

  • 6 tomatoes
  • Pine nut
  • 1 onion
  • parmesan cheese
  • 3 tablespoons Extra Virgin Olive Oil
  • Balsamic Vinegar
  • 1/2 Lemon

  Course 前菜 Cuisine Mexican Prep Time 40 minutes Servings Ingredients 6 tomatoes Pine nut 1 onion parmesan cheese 3 tablespoons Extra Virgin Olive Oil Balsamic Vinegar 1/2 Lemon

  Instructions

  1. Cut 2 avocados into small cubes and mix with lemon juice.
  2. Blanch the tomatoes, peel and cut into small cubes. Cut the onion into small pieces.
  3. Place the diced tomatoes and onion in a colander, sprinkle with salt and let drain for 15 minutes.
  4. Mix the avocado cubes, tomatoes, pine nuts and onion in a bowl. Sprinkle with 3 table spoons olive oil and 1 table spoon Vinegar.
  5. Divide among 4 glasses or ramekins refrigerate.
  6. To serve, unmold on plates, garnish with shavings parmesan

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