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In Recipes, St Mametby

Pineapple cake

Pineapple cake

A delicious juicy cake

Ingredients

1 tin of sliced pineapple ST MAMET 570g
150g flour
125g caster sugar + 13 pieces of sugar
100g butter
3 eggs
1/2 sachet of yeast

Make With

Preparation

  1. Make a caramel with the sugar cubes (+ a few drops of vinegar).
  2. Cover the bottom of the cake mold with the caramel.
  3. Spread the pineapple slices on the bottom of the cake mold.
  4. Keep the juice.
  5. In a bowl, beat the 3 eggs.
  6. Add the powdered sugar. Mix well until the mixture whitens.
  7. Add the melted butter then the flour and the yeast.
  8. Pour the mixture into the dish.
  9. Bake for about 30 minutes at 180 °C.
  10. When you take the mold out of the oven, pour 3/4 of the pineapple box juice on the cake when it is still hot.
  11. Unmold it when it is warm

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In Al Wazir, Al-Rabih, Recipesby

Hummus

Hummus

Hummus with Tahini

Ingredients

2 cups canned chickpeas, drained
1 1/2 teaspoons salt
1/3 cup Al Rabih tahini (sesame paste)
1/3 cup Al Wazir olive oil
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons cold water

Make With

Preparation

  1. Put the chickpeas in the food processor.
  2. Turn on the food processor.
  3. Process until it’s minced.
  4. Add the rest of the ingredients to the food processor and process until the hummus is pureed and creamy.
  5. Taste, for seasoning, and serve chilled or at room temperature.

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In Panzani, Recipesby

Tomatoes and Mozzarella Lasagna

Tomatoes and Mozzarella Lasagna

Vegetarian lasagne

Ingredients

250 g of Panzani Lasagne
200 g jar of Panzani Basilico sauce
2 red peppers
2 small eggplants
1 courgette
1 onion
1 packet mozzarella
2 cloves of garlic
Béchamel sauce
Salt, pepper

Make With

Preparation

  1. Wash all the vegetables and dice them into small pieces.
  2. Fry the onion in a pan with olive oil, then the garlic and the other vegetables.
  3. Add salt, pepper and the Basilico sauce.
  4. Cover and allow it to cook for about 30 minutes. Meanwhile, prepare a béchamel sauce.
  5. In a baking dish, alternate a layer of lasagne, a layer of vegetables, another layer of the pasta and then a layer of the béchamel sauce.
  6. Repeat until all the ingredients have been used.
  7. Cover with a final thin layer of the béchamel sauce and a generous layer of mozzarella sliced into pieces.
  8. Bake in the oven for 30 minutes at 200°.

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In Panzani, Recipesby

Spaghetti with Bolognese Sauce

Spaghetti with Bolognese Sauce

Spaghetti with our Extra Bolognese!

Ingredients

500 g of Panzani Spaghetti n°5
400 g jar of Panzani Bolognese Sauce
400 g of minced beef
2 onions
1 clove of garlic
Fresh parsley and rosemary
Salt, pepper

Make With

Preparation

  1. Cook the Spaghetti in salted boiling water for 9 minutes.
  2. Meanwhile, cook the minced meat in a pan and add the crushed clove of garlic and chopped parsley.
  3. Next, add 400 g of Bolognese Sauce and allow it to simmer for a few minutes, stirring occasionally.
  4. At the end of cooking, add a few sprigs of rosemary. Add salt and pepper.
  5. Mix the sauce and pasta in a large dish and serve hot.

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In Panzani, Recipesby

Sauteed Spaghetti with Garlic

Sauteed Spaghetti with Garlic

Simply Spaghetti, we love it!

Ingredients

1400 g of Panzani Spaghetti n°5
2 garlic cloves
1 bunch of flat-leaf parsley
50 cl single cream
50 g butter
Salt, pepper

Make With

Preparation

  1. Cook the Spaghetti n°5 in boiling salted water for 8 minutes and then drain it.
  2. Meanwhile, blend the parsley, garlic and butter in the food processor to a uniform consistency.
  3. Heat the cream in a saucepan./li>
  4. Add the garlic butter when it starts boiling.
  5. Remove from the heat and whip well.
  6. Mix the pasta with the hot sauce in a serving dish.
  7. Serve immediately.

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In Panzani, Recipesby

Tomato Alphabet Soup

Tomato Alphabet Soup

Alphabeto Soup

Ingredients

200 g of Panzani Alfabeto
Olive oil
1 onion
1 clove of garlic
1 red pepper
800 ml stock
200 g peeled tomatoes
1 tsp sugar
Some basil leaves (optional)
Salt and pepper

Make With

Preparation

  1. Brown the onions, the garlic and the finely diced pepper in the olive oil.
  2. Add the tomatoes and cook for 5 minutes.
  3. Add the stock, the sugar, the salt and pepper and leave to simmer for 10 minutes.
  4. Add the basil and stir the soup. Reheat the soup in the saucepan, add the Alfabeto and cook for 7 minutes.
  5. Serve and garnish with some basil leaves.

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In Panzani, Recipesby

Fusilli Salad with Pesto

Fusilli Salad with Pesto

A delicious salad in the colours of Italy

Ingredients

400g of Panzani fusilli
16 cherry tomatoes
16 mozzarella balls
5 tablespoons of Panzani Pesto
40g of pine nuts
A few basil leaves

Make With

Preparation

  1. Cook the fusilli according to the directions on the packet. Leave to cool.
  2. Wash the cherry tomatoes and cut them in two. Drain the mozzarella balls. Toast the pine nuts for a few minutes in a non-stick pan.
  3. Mix the fusilli with the pesto and the toasted pine nuts. Add the cherry tomatoes and the mozzarella balls. Season with salt and pepper. Decorate with basil leaves.

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In Panzani, Recipesby

Four Cheese Penne

Four Cheese Penne

Delicious Penne with cheese!

Ingredients

400g of Panzani Penne express
1 jar of Panzani 4 cheese sauce
Some grated Parmesan
30g of butter
Nutmeg
Salt, pepper
4 tablespoons of Mechelany pomegranate molasses
Some fresh pomegranate seeds and chopped parsley to garnish

Make With

Preparation

  1. In a frying pan, heat the Panzani 4 cheese sauce.
  2. At the same time, cook the pasta according to the time indicated on the packet in a large amount of salted water. Drain it.
  3. Add the pasta to the mixture and carefully mix. Sprinkle on Parmesan and grated nutmeg. Season with salt and pepper.

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In Recipes, Yamamaby

Chicken Liver

Chicken Liver

Chicken liver with pomegranate molasses

Ingredients

400 g (14 oz) chicken livers, chopped
5 tbsp olive oil
1½ tsp salt
Black pepper as desire
3-4 garlic cloves, crushed
Juice of 1/2 lemon
4 tablespoons of Mechelany pomegranate molasses
Some fresh pomegranate seeds and chopped parsley to garnish

Make With

Preparation

  1. Place your chicken liver inside a medium size bowl and add the salt, pepper, oil and garlic; mix well and let it marinate in the fridge for about 30 minutes.
  2. In a skillet, fry the marinated liver for about 10-15 minutes on medium-high heat. Make sure you don’t overcook it, liver has to be soft and juicy but not pink.
  3. Stir in the lemon juice and Mechalany pomegranate molasses and continue to cook for 2 minutes, then serve.
  4. Transfer to a serving plate
  5. Garnish with parsley and pomegranate seeds and serve with pita bread.

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In Devon, Recipesby

Chocolate Biscuit Cake

Chocolate Biscuit Cake

Chocolate Biscuit Cake

Ingredients

FOR THE CAKE
340g (12oz) butter
240g (8oz) golden syrup
60g (2oz) unsweetened cocoa powder
120g (4oz) dark chocolate, chopped
1 tsp pure vanilla extract
60g (2oz) pistachios
100g (3½ oz) soft, plump dried figs, sliced or chopped
450g (1lb) Devon digestive biscuits, crushed

TO DECORATE
300g (11oz) dark chocolate, chopped
50g (2oz) white chocolate, chopped
Selection of small chocolate sticks and dark and white Maltesers or Whoppers

Make With

Preparation

YOU WILL NEED
one 20cm (8in) round or square cake tin about 7cm (2¾ in) deep (or use a flan ring)

  1. Melt the butter with the golden syrup in a heavy-based pan. Do not let it boil.
  2. Remove from the heat and add the cocoa powder, dark chocolate and vanilla extract.
  3. Stir until you have a very smooth, glossy mixture.
  4. Add the pistachios, figs and crushed biscuits to the chocolate mixture and stir well.
  5. Line the base and sides of the cake tin with baking parchment or plastic wrap.
  6. Place the mixture in the tin and press it down. (If you are using a square tin, make sure you press it down well into the corners.)
  7. Leave to cool at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.
  8. When set, remove from the tin and place on a cooling rack.
  9. Melt the dark chocolate and white chocolate separately.
  10. Spread the dark chocolate all over the cake.
  11. Decorate with the Maltesers before the chocolate sets, so that they stick to the cake. Position chocolate sticks as desired and drizzle with the white chocolate (and a little extra dark, if wished).
  12. Store in an airtight container in the refrigerator.
  13. Keeps for up to two weeks, although it seldom lasts that long, once people know that it is there!

Tips

For children you can leave out the pistachios and soft figs included here and replace them with the same weight in biscuits.
You can also replace the pistachios with pecans, toasted almonds or macadamia nuts, and the figs with raisins, sultanas or dried cherries.

SERVES 16-20 portions

 

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In Mechelany foods, Recipesby

Fried Pickles

Fried Pickles

Fried Pickles

Ingredients

FOR THE DIP
1/4 cup mayonnaise
1 tbsp horseradish
1 tbsp ketchup
1/4 tsp Cajun seasoning

FOR THE PICKLES:
1/4 cup flour
1 tsp Cajun seasoning
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon cayenne pepper
Kosher salt
2 cups Mechelany cucumber pickles, drained and sliced

Make With

Preparation

  1. Preheat oil to 375 degrees.
  2. In a small bowl, mix all the dip ingredients. Set aside.
  3. Place about 1 1/2” of vegetable oil in a wide pot and heat over medium high heat.
  4. In a medium bowl, mix flour, Cajun seasoning, oregano, basil, pepper and salt.
  5. Depending on how big your pot is, you may have to fry the pickles in 2 batches. You don’t want the pickles to overlap when they’re frying, so make sure you have enough space. Coat the pickles with the flour mixture and shake off excess. Gently add the pickles to the oil, one at a time. Fry for about 2-3 minutes or until golden brown. Remove pickles with a slotted spoon and drain on paper towel. Repeat with another batch, if necessary.
  6. Serve right away with dipping sauce.

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In Al Wazir, Recipesby

Tabbouleh

Tabbouleh

Tabbouleh with olive oil...Everybody's favorite salad

Ingredients

4 bunches of Italian Parsley chopped finely
1 bunch of fresh green mint chopped finely
5 medium sized tomatoes chopped
1 small white onion chopped finely
1/4 cup of fine Burghul (fine cracked wheat #1)
1/3 to 1/2 cup of Al Wazir olive oil
1/2 cup of freshly squeezed lemon juice
1/2 to 2/3 teaspoon of salt
1/3 teaspoon of Lebanese 7-Spices*

Make With

Preparation

  1. Wash all vegetables and let dry, especially the parsley and mint.
  2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
  3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.
  4. Finely chop onions and mix with 7-spices.
  5. Chop tomatoes into very small cubes then place in strainer to rid them of the juice.
  6. Rinse the Burghul then place in strainer to rid them of the water.
  7. Put all the ingredients in a bowl.
  8. Add the lemon juice, the olive oil and salt all over the ingredients. Mix lightly and avoid over-mixing so it doesn’t turn soggy.

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