Appetizer
Basic hummus

The use of store bought canned chickpeas speeds up the process with good results.
Hummus Recipe Variations• Spice it. 1/2 teaspoon ground cumin and/or coriander adds an extra layer of flavor.• Roasted red peppers. Blend in 1 roasted red pepper and 1/2 teaspoon smoked paprika.• Mix in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony dip.• Green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or 1 cup cooked spinach.
Serves: 6

Preparation time: 1 hour

Cooking time:40 minutes

Ingredients

1 1/4 cups dried chickpea
1 teaspoon baking soda
6 1/2 cups water
1/2 cup tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 tablespoons ice cold water or thick yogurt
Salt
Good quality olive oil, to serve (optional)

preparation

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight or up to 2 days
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and salt to taste.
Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.

Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This hummus will keep in the refrigerator for up to three days.

Appetizer
Herbed spinach-ricotta srudel

Serves: 6

Preparation time:30 minutes

Cooking time:40 minutes

Ingredients

1 (10-ounce) package frozen spinach
1 1/2 cups ricotta cheese
1/4 cup Parmesan cheese, divided
2 tablespoons cornstarch
1/2 cup minced green onions
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
1 tablespoon minced fresh thyme
1/4 teaspoon salt
2 egg whites
6 sheets phyllo pastry
Vegetable cooking spray

preparation

Preheat oven to 375 degrees. Drain spinach and remove excess moisture. Place ricotta in a cheesecloth-lined colander, and let drain 2 hours. Combine ricotta, 2 tablespoons Parmesan and cornstarch; stir well. Add drained spinach, green onions, basil, oregano, thyme, and salt; stir well.
Beat egg whites at high speed until stiff peaks form. Fold one-fourth of beaten egg white into spinach mixture; gently fold in remaining egg white.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered); lightly coat phyllo with cooking spray. Repeat layers twice. Spoon half of spinach mixture along short side of phyllo, leaving 1-inch borders on outer edges and a 2-inch border at short end.
Fold short edge of phyllo over filling. Fold lengthwise edges in 1-inch, and roll up, jelly roll fashion. Lightly coat phyllo roll with cooking spray. Place, seam side down, on a baking sheet coated with cooking spray; pierce top several times with tip of sharp knife, and sprinkle with 1 tbsp of Parmesan.
Repeat procedure with remaining phyllo, spinach mixture and Parmesan. Bake at 375 for 35 to 40 minutes or until crisp and golden. Cut each strudel in slices and serve hot or room temperature.

Appetizer
Honey-roasted cherry tomatoes on whipped feta

Roasting tomatoes in honey brings out their natural sweetness, especially When paired with tangy, whipped feta.Served with toasted sourdough, it is an impressive appetizer that belies its simple preparation.
Serves: 6

Preparation time:15 minutes

Cooking time:15 minutes

Ingredients

1/2 cup (125 mL) Greek feta
1/4 cup (60 mL) cream cheese
3 tbsp (45 mL) extra virgin olive oil,
divided, plus more for bread
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) lemon zest
2 tbsp (30 mL) amber honey, such as wildflower or clover
2 garlic cloves, thinly sliced
3 cups (750 mL) cherry tomatoes
1/4 tsp (1 mL) fine sea salt
6 slices sourdough bread,
1/2 inch (1 cm) thick
Freshly ground black pepper and
sumac to taste
1/4 cup (60 mL) loosely packed
torn parsley

preparation

1. Remove the feta from the brine and rinse very well in cold water. Dab dry with a paper towel.
Break up the block of feta and place in a food processor. Add cream cheese and sour cream, 2 tbsp (30 mL) oil, lemon juice and zest in bowl of a food processor. Process until smooth, 1 to 2 minutes. Spread onto a large plate. Refrigerate at least 30 minutes or up to overnight.
2. Arrange rack in top third of oven. Preheat oven to broil.
3. Combine honey, remaining 1 tbsp (15 mL) oil and garlic in a medium-size oven-proof skillet. Broil until garlic is golden-brown, about 2 minutes. Carefully remove from oven. Stir in paired with tangy, whipped feta.
tomatoes and salt. Broil, stirring halfway through, until tomatoes are blistered and charred, 10 to 12 minutes.
4. Using a slotted spoon, transfer tomatoes onto whipped feta. Place cooking liquid over medium-high heat. Reduce until thick enough to coat back of spoon, 3 to 5 minutes. Remove from heat.
5. Arrange bread in a single layer on a large baking sheet. Drizzle both sides with oil. Broil, watching closely, until golden-brown and slightly charred, 1 to 2 minutes per side. Let cool slightly, then tear in half.
6. To serve, drizzle about 1 tbsp (15 mL) reduced sauce over tomatoes, saving rest for another use. Sprinkle with pepper and sumac. Garnish with parsley.
Serve with charred bread.

Appetizer
Spiced pita chips

Make Ahead Tips The chips will keep in an airtight container at room temperature for about 3 days.
Serves: 10

Preparation time: 10 minutes

Cooking time:15 minutes

Ingredients

1/4 cup olive oil
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. cayenne pepper
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
6 whole-wheat pita breads, cut into 8 to 10 wedges each

preparation

Heat the oven to 375°F.
Combine the oil and spices in a large bowl. Add the pita wedges and toss to coat. Spread the wedges in a single layer on two baking sheets and bake, tossing once, until the pitas are brown and crisp, about 15 minutes. Let cool completely before serving.

Appetizer
Spinach-feta strudel

Serves: 8

Preparation time: 25 minutes

Cooking time:45 minutes

Ingredients

For Strudel:
1/2 cup dry bread crumbs
1/2 cup butter, melted
1/4 cup water
12 sheets frozen phyllo pastry, thawed
1 tablespoon sesame seeds

For Filling:
2 pounds fresh spinach
2 tablespoons olive oil
2 onions, diced
2 garlic cloves, minced
3 eggs
1/4 cup chopped fresh dill
1/4 teaspoon each nutmeg and pepper
12 ounces feta cheese
1/3 cup pine nuts, toasted
1/4 cup dry bread crumbs

preparation

Filling:
Wash spinach; shake off excess water. Cook the spinach with just the water clinging to leaves, turning often, until wilted. Chill under cold running water. Press out water; chop and reserve. In large skillet, heat oil over medium heat; cook onions and garlic, stirring occasionally until tender.
In large bowl, beat eggs; stir in onion mixture, spinach, dill, nutmeg and pepper. Mix in feta, pine nuts and bread crumbs.
Strudel:
Place bread crumbs in bowl. In another bowl, stir butter with water. Place clean tea towel on work surface. Place one sheet of phyllo on towel, keeping remainder covered with plastic wrap and damp towel to prevent drying out.
Brush phyllo with butter mixture; sprinkle with 2 teaspoons bread crumbs. Repeat with 5 more layers to make 6 layers. Arrange half of the filling along one long side of phyllo, leaving about 1-inch uncovered at each end.
Using towel to help and starting at filling side, roll strudel once; brush with butter.
Fold in ends to enclose filling. Continue rolling and brushing with butter until to other side, using towel or spatulas to help. Gently transfer, seam side down, to parchment paper-lined baking sheet.
Repeat with remaining phyllo and filling. Brush any remaining butter over tops. Slash each almost through to filling into 8 pieces. Sprinkle with sesame seeds.
Bake in 350 degree oven for 40 to 45 minutes, or until golden and crisp.

Appetizer
Stuffed artichokes

Serves: 4

Preparation time: 15 minutes

Cooking time:50 minutes

Ingredients

4 large artichokes sausage meat
4 bacon slices
1 medium onion, peeled and chopped
1 carrot, peeled and chopped
1 cup stock

preparation

Cut artichoke bottoms flat. Cut leaves across in half. Blanch in boiling water for 15 minutes. Cool, remove inside. Stuff with sausage meat. Cover with bacon slices. Sprinkle onion and carrot over bottom of baking dish. Arrange artichokes on vegetables. Pour stock over. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Serve hot.

Appetizer
Eggplant papeton

Papeton is a flan made with eggplant. The Provence specialty originated from Avignon.
Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

2 medium eggplants
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce .

preparation

Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot tomato sauce or marinara sauce

Appetizer
Butternut squash and caramelized onion flatbread

A wonderful recipe for a Fall or winter season showing the colors of this dish. Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.
Serves: 4

Preparation time:1 hour

Cooking time:1 hour

Ingredients

Roasted Butternut Squash
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste

1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)

preparation

Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.

Appetizer
Eggplant-walnut paté

Serves: 4

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste

preparation

Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Appetizer
Peas and ricotta falafels

Perfect as a snack or appetizers
Serves: 4

Preparation time:10 minutes

Cooking time:15 minutes

Ingredients

1 14-oz can white cannellini beans, rinsed and drained
3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying

preparation

If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.

Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.

Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.

Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.

Appetizer
Panisses

Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries) The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.
Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

Ingredients

270 g (2 ¼ cups) chickpea flour
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar

preparation

Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.

Appetizer
Bruschetta orzo salad

Serves: 2

Preparation time: 15 minutes

Cooking time:None

Ingredients

3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil

preparation

Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Appetizer
Goat cheese and sun-dried tomato toasts

These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper

preparation

Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.

Appetizer
Crispy kale chips

Serves: 4

Preparation time:10 minutes

Cooking time:30 minutes

Ingredients

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

preparation

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.

Main
Avgolemono - Greek egg lemon chicken soup

Greek egg lemon chicken soup, or “soupa avgolemoni” in Greek (σούπα αυγολέμονη), is a traditional Greek Cypriot soup served as a starter or even as a main course. “Avgolemono” means egg-lemon in Greek and is a common style of Greek cooking for soups where the egg and lemon juice are mixed with broth and heated until they thicken. In Arabic it is called “tarbiya” and in Turkish, “terbiye”.
Serves: 4

Preparation time: 10 minutes

Cooking time:10 minutes

Ingredients

4 cups Chicken Stock
2 cups diced cooked chicken
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
1/2 cup brown rice (cooked)
4 egg yolks, slightly beaten
black pepper, fresh ground
nutmeg, ground

preparation

Heat stock in 2 qt. saucepan until it is steaming.
In separate bowl, whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock Stir in lemon juice and zest. Add rice, chicken and heat gently, stirring occasionally, until steaming, 3-5 minutes.
Pour into serving bowls and sprinkle with pepper and nutmeg if desired.

Main
Baked cod greek-style

Serves: 4

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

1 lb (454 g) cod fillets, thawed
3 tbsp (45 mL) all purpose flour
2 tbsp (30 mL) olive oil
1 cup (250 mL) crumbled feta cheese
(about 1/4 lb/125 g)1 onion, chopped
3 cloves garlic, minced
1 sweet green bell pepper, chopped
1 can (19 oz/540 mL) tomatoes, (undrained)
1/2 cup (125 mL) pitted black olives
1/2 tsp (2 mL) dried oregano
1 pinch hot pepper flakes
1 pinch granulated sugar
2 tbsp (30 mL) minced fresh parsley
Salt and pepper

preparation

Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.

Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.

Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.

Main
Celery root remoulade

Serves: 6

Preparation time: 20 minutes

Ingredients

1 medium celery root, about 12 ounces
1 Granny Smith apple
1/2 cup non-fat plain yogurt
2 tablespoons heavy cream
4 teaspoons Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

preparation

Peel celery root; core apple. Grate both on the large holes of a box grater. Toss with lemon juice.
Whisk together yogurt, cream, mustard, salt and pepper. Add to celery root and apple; and toss to combine.
Refrigerate until ready to serve.

Main
Chicken strudel

Serves: Serves 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

3 tablespoons butter
1 medium chopped onion
1/2 pound chopped mushrooms
1 pound ground chicken breast
1 teaspoon tarragon
1 clove minced garlic
1/2 cup grated Parmesan
1/3 cup diced prosciutto
1 egg, beaten
8 sheets phyllo dough

preparation

Preheat oven to 375 degrees.
In a skillet melt half of the butter. Add onion and sauté over medium heat until golden. Add mushrooms and cook until soft. Add chicken ,salt , tarragon, and garlic. Cook until chicken is brown.
Mix in cheese, Prosciutto, and egg.
Brush 1/2 filo sheet with melted butter.
Spoon 1/3 cup chicken mixture on narrow edge and fold in sides.
Roll up and place, seam side down on a baking sheet. Repeat with remaining sheets of dough.
Brush the rolls with remaining butter. Bake for 20 minutes until golden brown.

Main
Chickpea pizza

Serves: 4

Preparation time:10 minutes

Cooking time:25 minutes

Ingredients

2 cups chickpea flour
Kosher salt
6 tablespoons extra-virgin olive oil
1 teaspoon baking powder

Toppings:

Extra-virgin olive oil, for brushing and drizzling
8 ounces fresh mozzarella, thinly sliced
1/2 cup grated Parmesan
3 large ripe plum tomatoes, very thinly sliced
Kosher salt and freshly ground black pepper

1/2 cup fresh basil leaves

preparation

For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.

Main
Eggplant and tomato terrine

Serves: 6

Preparation time: 1 hour

Cooking time:20 minutes

Ingredients

1/2 cup olive oil
2 large unpeeled eggplants
4 large tomatoes, peeled
1 teaspoon unflavored gelatin
1 teaspoon cold water
1/3 cup tomato juice
1 teaspoon tomato paste
to taste salt and pepper
1 recipe herb vinaigrette

Herb vinaigrette:
1 cup olive oil
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh cilantro
1 teaspoon Dijon mustard
salt and pepper to taste

preparation

Slice eggplants lengthwise about 1/2 inch thick. Heat 2 teaspoons of oil in a large skillet over medium heat. Add single layer of eggplant to skillet and cook until softened, 3 to 4 minutes per side.
Remove from skillet and drain on paper towels. Repeat with remaining eggplant slices adding oil as necessary.
Core tomatoes. Cut into quarters through stem end. Scrape out seeds and veins.
Flatten each piece by pressing gently with flat side of knife. Sprinkle gelatin over water in small bowl.
Heat tomato juice in a saucepan. Stir in gelatin and tomato paste and stir to dissolve. Season with salt and pepper. Remove from heat.
Line a 3 by 7 inch terrine or loaf pan with wax paper, leaving 3-inch overhang. Line the bottom and sides of prepared terrine with slightly overlapping eggplant slices, leaving 2-inch overhang. Dip tomato pieces in tomato-gelatin juice.
Cover eggplant with single layer of tomato. Cover with single layer of eggplant. Continue layering tomatoes and eggplant, ending with eggplant. Fold in eggplant overhang. Fold in wax paper overhang.
Top with weight. Refrigerate at least 2 hours. Just before serving, unmold terrine on a cutting board.
Cut into 1/2-inch thick slices. Arrange on cold plates.
Serve with herb vinaigrette.

Herb vinaigrette:
Mix ingredients in a blender until smooth.

Main
Florentine lamb chops

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

8 lamb chops, trimmed
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
10 ounces cooked spinach, drained and chopped
6 ounces cream cheese
1 egg
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
1/8 teaspoon ground nutmeg
1/2 teaspoon salt

preparation

Brush lamb chops with oil, season with thyme and black pepper.
Broil 4 to 6 minutes on each side or until desired doneness. Remove from broiler, cover and set aside.
In a saucepan, combine cream cheese, egg, Parmesan cheese, onion and nutmeg. Cook over low heat while stirring for 10 minutes or until cream cheese is melted. Add the spinach and blend well.
Heat for 5 minutes.
Arrange spinach mixture on a serving platter, top with lamb chops. Season with salt.

Main
Greek salad with grilled shrimp

Serves: 8

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

1 large head romaine, washed and cut into pieces
1 large green pepper, cut into pieces
1 large seedless cucumber, halved lengthwise, cut into pieces
2 bunches green onions, cut into 1/4-inch pieces
1 cup cherry tomatoes, halved
1/2 cup oil cured olives
1/2 cup crumbled feta cheese

2 tablespoons olive oil
16 medium shrimp, peeled and halved lengthwise
2 cloves garlic, minced
2 tablespoons finely minced oregano
salt and pepper to taste

Dressing:
3 tablespoons dry red wine
1 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons finely chopped oregano
1/4 cup olive oil

preparation

Toss together greens, pepper, cucumber, green onions and tomatoes. Toss with dressing. Scatter olives and feta over the top. In heavy skillet heat the olive oil. Add shrimp, garlic and oregano. Toss over high heat until shrimp are pink, curled and just cooked through. Season with salt and freshly ground black pepper. Spoon over salad.
Dressing:
Combine all ingredients and beat until well blended.

Main
Greek-style pasta with shrimp

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

1/4 cup olive oil
4 teaspoons minced garlic
1 lb medium shrimp, uncooked peeled and deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 cup crumbled feta cheese
1 cup chopped tomato
1/2 cup chopped Kalamata olives
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
salt and red pepper flakes
12 ounces angel hair or spaghettini pasta

preparation

In a large skillet, heat oil over medium-high heat.

Add the garlic and stir for a minute to develop the flavor. Add shrimp to the skillet and saute for 2 minutes.

Add artichoke hearts, feta cheese, tomatoes, olives, lemon juice, parsley, oregano, salt, and pepper.
Saute for 2 minutes or until shrimp are cooked and pink.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.

In a large bowl, stir together the pasta and shrimp mixture; toss to coat.

Season with more salt and pepper if needed and serve.

Main
Herbed spinach-ricotta strudel

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

1 (10-ounce) package frozen spinach
1 1/2 cups ricotta cheese
1/4 cup Parmesan cheese, divided
2 tablespoons cornstarch
1/2 cup minced green onions
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
1 tablespoon minced fresh thyme
1/4 teaspoon salt
2 egg whites
6 sheets phyllo pastry
vegetable cooking spray

preparation

Preheat oven to 375 degrees F.
Drain spinach and remove excess moisture. Place ricotta in a cheesecloth-lined colander, and let drain 2 hours. Combine ricotta, 2 tablespoons Parmesan and cornstarch; stir well. Add drained spinach, green onions, basil, oregano, thyme, and salt; stir well.
Beat egg whites at high speed until stiff peaks form. Fold one-fourth of beaten egg white into spinach mixture; gently fold in remaining egg white.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered); lightly coat phyllo with cooking spray. Repeat layers twice. Spoon half of spinach mixture along short side of phyllo, leaving 1-inch borders on outer edges and a 2-inch border at short end. Fold short edge of phyllo over filling.
Fold lengthwise edges in 1-inch, and roll up, jelly roll fashion. Lightly coat phyllo roll with cooking spray. Place, seam side down, on a baking sheet coated with cooking spray; pierce top several times with tip of sharp knife, and sprinkle with 1 tbsp of Parmesan. Repeat procedure with remaining phyllo, spinach mixture and Parmesan.
Bake at 375 for 35 to 40 minutes or until crisp and golden. Cut each strudel in slices and serve hot or room temperature.

Main
Leg of baby lamb nicoise

Serves: 6

Preparation time: 30 minutes

Cooking time:50 minutes

Ingredients

3 lemons
16 baby artichokes
2 legs of baby lamb, 2 1/2 pounds each
1 teaspoon black peppercorns, crushed
3 tablespoons olive oil
2 sprigs fresh thyme
1 bay leaf
1/2 cup onion, chopped
2 garlic cloves, chopped
salt and pepper to taste
1 teaspoon honey
8 plum tomatoes, cored, peeled, halved lengthwise, seeds discarded
1/4 cup black Nicoise olives, pitted
1 tablespoon italian parsley, chopped
Zest lemons and cut into julienne. Make juice with two.

preparation

Zest lemons and cut into julienne. Make juice with two.
Using a lemon zester or a microplane, remove the very top layer of lemon skin and as little as possible of the spongy white pith lying just beneath. All of the aromatic and tasty oils reside in that top layer, while the pith starts to get pretty bitter. Blanch lemon zest in boiling water. Strain and set aside.
Remove the outer leaves of the baby artichokes. Cut off leaves 1 inch above the hearts, and trim the bottoms until round and smooth. Halve the artichokes lengthwise and toss them in 1 tablespoon lemon juice. Set aside.
Remove lamb hip bone and fat. Season with pepper and salt. Heat oil in a roasting pan.
Brown lamb on all sides. Add thyme, bay leaf, onion, garlic, salt and pepper and artichokes. Stir well.
Roast in 425 degree oven 25 to 30 minutes tossing vegetables every 10 minutes.
Brush the legs with the honey, pour 2 tablespoons lemon juice over meat with lemon zest. Mix well and roast for 5 minutes. Add tomatoes and roast for 15 minutes.
Remove from oven when done. For rare inside temperature of lamb is 130 to 140 degrees, medium-rare, 145-155, and for well done, above 170 degrees.
Transfer lamb to a platter. Add 2 tablespoons water to vegetable mix. Taste for seasonings. Crush pitted olives with a mallet.
Carve lamb, surround with vegetables. Sprinkle with olives.

Main
Lemon chicken cutlets

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

3/4 cup plain dry breadcrumbs
2 teaspoons minced fresh basil or 1 teaspoon dried
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
2 teaspoons minced lemon peel
4 skinless boneless chicken breast halves
salt and white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
4 lemon wedges

preparation

Mix breadcrumbs, basil and thyme and lemon peel on a large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness.
Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken breasts into crumb mixture to cover.
In a heavy large skillet, Heat oil over medium-high heat. Add chicken to skillet.
Sauté over medium heat until chicken is cooked through and golden brown. Turn chicken and continue cooking about 4 minutes per side. Serve chicken with lemon wedges

Main
Pan-seared cod fillets in white wine and tamato basil sauce

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

Ingredients

For the White Wine Tomato Basil Sauce:
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
3 large cloves garlic, finely minced
1 cup Marinara sauce or tomato sauce
1 cup diced peeled tomatoes
1/4 cup dry white wine
1/2 cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
salt to taste
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper

For the Cod:
2 tablespoons olive oil
4 - 6 ounce fillets fresh cod
Salt and pepper

preparation

For the White Wine Tomato Basil Sauce:Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomato sauce, diced peeled tomatoes and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed. For the Cod:Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.

Main
Rack of lamb with mushroom crust

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

2 ounces dried black trumpet or other dried mushrooms
1 egg
salt and black pepper to taste
flour for dredging
2 racks of lamb, boned and trimmed
4 medium leeks, trimmed of hard green parts, split in half, well washed and roughly chopped
1 tablespoon butter
4 tablespoons extra virgin olive oil
4 ounces fresh shiitake, trimmed and cut into chunks
2 cloves garlic, lightly smashed
2 sprigs thyme

preparation

In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.

Main
Smoked salmon napoleons

Serves: 4

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

for the sauce:
1/2 cup white wine vinegar
1/4 cup minced shallots
1 cup clam juice or fish stock
1/2 cup vegetable oil
4 large egg yolks
1/4 cup chopped fresh dill

for the napoleons:
6 phyllo pastry sheets
6 tablespoons melted butter
8 ounces smoked salmon, thinly sliced
4 teaspoons minced onion
1/2 cup virgin olive oil
1 1/2 tablespoons white wine vinegar
8 cups sliced yellow endives

preparation

for the sauce:
In a heavy medium saucepan, boil the vinegar and shallots until almost no liquid remains. Add the clam juice, or fish stock, and the oil. Simmer to reduce to 1 cup.
Whisk the egg yolks. Gradually whisk in the simmering sauce. Return sauce to pan; stir over low heat to thicken. Do not allow the sauce to boil. Strain into bowl. Mix in the dill.
Set aside in a warm area.
for the napoleons:
Preheat oven to 400 degrees.
Unroll the phyllo dough. Place one sheet on work surface. Brush with butter. Top with second sheet. Brush with butter. Continue the same procedure with the remaining four sheets.
Cut phyllo into twelve 4 1/2 by 2-inch rectangles. Place on a baking sheet, and bake for about 8 minutes, or until golden brown. Transfer plyllo sheets to a rack lined with wax paper; cool.
Place four phyllo sheets on work surface.
Cover each with slices of smoked salmon. Sprinkle with pepper. Sprinkle each with 1/4 teaspoon onion.
Spoon 1 teaspoon of the warm sauce cover. Top each with another phyllo rectangle, then salmon, pepper, and onion. Spoon 1 teaspoon over. Top with remaining phyllo rectangles.
Make a dressing by whisking the oil and vinegar.
Season with salt and pepper. Add the endive, and toss.

PRESENTATION
Divide the salad among 4 plates.
Top each with one napoleon. Serve, passing remaining sauce separately.

Main
Spanakopita spinach pie in puff pastry

This delicious recipe is really easy to put together! The puff pastry is much easier to work with than phyllo dough, so it is prepared fairly quickly.
Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

3 tablespoons unsalted butter
2 medium onions, chopped
3 garlic cloves, chopped
2 (10 ounce) boxes frozen chopped spinach, thawed & squeezed dry
1 cup Gruyere cheese, grated
4 eggs, extra large, beaten
1 tablespoon dry breadcrumbs (plain or seasoned)
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten with 1 tbsp water

preparation

Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
2
Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
3
Beat eggs in medium bowl. Add cooked onion, spinach, cheese and bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
4
Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
5
Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
6
Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

Main
Stuffed eggplant rolls

Serve with your favorite tomato sauce, cream sauce, or other topping sauce.
Serves: 8

Preparation time:30 minutes

Cooking time:50 minutes

Ingredients

1 tablespoon soft butter
1 large eggplant, ends trimmed
2 teaspoons sea salt
1 cup all-purpose flour
3 eggs, beaten
1 cup dried bread crumbs
vegetable oil for frying, or as needed
2 cups ricotta cheese
½ cup grated Romano cheese
1 tablespoon minced garlic
salt and ground black pepper to taste

preparation

Preheat oven to 400 degrees F (200 degrees C). Brush a 9x13-inch baking dish with butter.

Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.

Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.

Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.

Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.

Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Serve with tomato sauce, cream sauce, or other topping sauce.

Main
Butternut squash and caramelized onion flatbread

A wonderful recipe for a Fall or winter season showing the colors of this dish. Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.
Serves: 4

Preparation time:1 hour

Cooking time:1 hour

Ingredients

Roasted Butternut Squash
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste

1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)

preparation

Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.

Main
Crispy kale chips

Serves: 4

Preparation time:10 minutes

Cooking time:30 minutes

Ingredients

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

preparation

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.

Main
Eggplant papeton

Papeton is a flan made with eggplant. The Provence specialty originated from Avignon.
Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

2 medium eggplants
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce .

preparation

Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot tomato sauce or marinara sauce

Main
Peas and ricotta falafels

Perfect as a snack or appetizers
Serves: 4

Preparation time:10 minutes

Cooking time:15 minutes

Ingredients

1 14-oz can white cannellini beans, rinsed and drained
3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying

preparation

If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.

Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.

Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.

Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.

Main
Asparagus and spinach salad

Serves: 4

Preparation time: 20 minutes

Cooking time:12 minutes

Ingredients

1/2 pound fresh asparagus
4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette

For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper to taste

preparation

Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.

Main
Panisses

Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries) The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.
Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

Ingredients

270 g (2 ¼ cups) chickpea flour
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar

preparation

Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.

Main
Bruschetta orzo salad

Serves: 2

Preparation time: 15 minutes

Cooking time:None

Ingredients

3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil

preparation

Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Main
Goat cheese and sun-dried tomato toasts

These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper

preparation

Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.

Main
Eggplant-walnut paté

Serves: 4

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste

preparation

Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Side Dish count
Eggplant soufflé

Serves: 6

Preparation time: 1 hour

Cooking time:30 minutes

Ingredients

1 tablespoon butter, softened
1 tablespoon flour
1 eggplant, about 1 pound
2 teaspoons olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
2 teaspoons flour
1 teaspoon cornstarch
1 1/2 cups milk
salt and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped parsley
6 egg whites
1/4 teaspoon cream of tartar
marinara sauce, or tomato sauce

preparation

Preheat the oven to 375 degrees Brush the interior of a 6-cup soufflé mold with the softened butter.
Cut the eggplant in half lengthwise. Place on a baking sheet. Brush eggplant with a teaspoon of olive oil.
Bake 20 to 30 minutes or until eggplant is soft to touch. Remove the eggplant from the oven. Scrape away the inner pulp and discard The skin. Chop the pulp. There should be about a cup. Cover and set aside.
In a heavy saucepan heat the remaining oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick. Tranfer the Bubbly sauce to a large mixing bowl. Season with salt and pepper and chopped parsley. Mix egg yolks, and eggplant pulp into the thick cream sauce.
Using an electric beater, whip the egg whites and cream of tartar until stiff And glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook in the middle of the oven for 20 to 30 minutes. Heat marinara sauce or tomato sauce. Serve with the soufflé.

Side Dish count
Garlic-layered potatoes

Serves: 10

Preparation time: 20 minutes

Cooking time:1 hour 30 minutes

Ingredients

1 large garlic, separated into cloves, unpeeled
2 tablespoons olive oil
4 pounds russet potatoes peeled, thinly sliced
1 tablespoon fresh thyme, chopped
1/4 tablespoon nutmeg
2 1/2 cups chicken broth or chicken stock
1 1/2 cups cream

preparation

Preheat oven to 375 degrees.
Bake garlic with oil drizzled over for 45 minutes. Cool briefly. Transfer garlic to work surface. Reserve oil in dish. Peel garlic and chop coarsely. Increase oven to 400 degrees.
Brush baking dish with reserved garlic oil. Layer potatoes in dish. Sprinkle each layer with chopped garlic, thyme, nutmeg.
Combine broth and cream. Pour over potatoes. Bake till tender.

Side Dish count
Herbed spinach-ricotta strudel

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

1 (10-ounce) package frozen spinach
1 1/2 cups ricotta cheese
1/4 cup Parmesan cheese, divided
2 tablespoons cornstarch
1/2 cup minced green onions
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
1 tablespoon minced fresh thyme
1/4 teaspoon salt
2 egg whites
6 sheets phyllo pastry
vegetable cooking spray

preparation

Preheat oven to 375 degrees F.
Drain spinach and remove excess moisture. Place ricotta in a cheesecloth-lined colander, and let drain 2 hours. Combine ricotta, 2 tablespoons Parmesan and cornstarch; stir well. Add drained spinach, green onions, basil, oregano, thyme, and salt; stir well.
Beat egg whites at high speed until stiff peaks form. Fold one-fourth of beaten egg white into spinach mixture; gently fold in remaining egg white.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered); lightly coat phyllo with cooking spray. Repeat layers twice. Spoon half of spinach mixture along short side of phyllo, leaving 1-inch borders on outer edges and a 2-inch border at short end. Fold short edge of phyllo over filling.
Fold lengthwise edges in 1-inch, and roll up, jelly roll fashion. Lightly coat phyllo roll with cooking spray. Place, seam side down, on a baking sheet coated with cooking spray; pierce top several times with tip of sharp knife, and sprinkle with 1 tbsp of Parmesan. Repeat procedure with remaining phyllo, spinach mixture and Parmesan.
Bake at 375 for 35 to 40 minutes or until crisp and golden. Cut each strudel in slices and serve hot or room temperature.

Side Dish count
Spinach patties deluxe

Serves: 6

Preparation time: 10 minutes

Cooking time:10 minutes

Ingredients

1 10-oz package frozen spinach,thawed
3/4 cup dry cottage cheese
1/2 cup crushed cornflakes
1/2 cup grated parmesan
1/4 cup mayonnaise
2 eggs, beaten
salt and pepper to taste
2 teaspoon oil
1/2 cup grated Swiss cheese

preparation

In medium bowl, combine all ingredients except oil and cheese; mix well. Shape into 6 patties about 1/3 cup each.
In large skillet, heat oil; brown patties about 5 minutes on each side.
Top with Swiss cheese. Serve immediately.

Side Dish count
Zucchini pancakes

Serves: 5

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

1 1/2 pounds zucchini, shredded, salted and squeezed
2 teaspoons kosher salt
1/4 cup minced onion
1/3 cup grated Parmesan cheese
2 teaspoons fresh thyme or 1 teaspoon dried
Freshly ground black pepper to taste
1/3 cup all-purpose flour
2 eggs, beaten
2 tablespoons canola oil
sour cream (optional)

preparation

1. Put shredded zucchini in a mixing bowl with remaining ingredients except oil and sour cream.
2. Put oil in a nonstick skillet over medium heat.
3. Add 1/4 cup of zucchini mixture and form a pancake.
4. Continue adding more pancakes but don't crowd the pan.
5. Cook about 4 minutes on each side.
6. Keep pancakes warm in a low oven until all are done. 7. Serve topped with sour cream, if desired.

Side Dish
Shaved asparagus salad

A fresh and zesty great recipe for the warmer weather. You could substitute red wine vinegar for the lemon juice, and also add in other spring vegetables like sliced radishes, snap peas.
Serves: 4

Preparation time: 15 minutes

Ingredients

1 bunch large asparagus, (not the small pencil thick)
1⁄4 cup toasted nuts of your choice (pine nuts, walnuts, or almonds)
lemon juice to taste
zest of one lemon
a splash of olive oil
a handful salad mix or arugula
Parmesan or crumbled feta
Sea salt and pepper

preparation

Shave the asparagus into thin ribbons with a vegetable peeler or a slicer starting at the root end, shaving downwards towards the tip.
Mix the shaved asparagus together with the salad mix or arugula and toss with the lemon juice, zest, olive oil, salt and pepper. Top with the toasted nuts and cheese.
Serve immediately.

Side Dish
Potato eggplant tart

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

Ingredients

2 1/4 cups finely diced, peeled eggplant
1 tablespoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons canola oil
3 tablespoons minced shallots
4 large Idaho potatoes
to taste pepper
1/4 cup butter

preparation

Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Heat 2 tablespoons of oil in sauté pan. Add eggplant and shallots and sauté until very tender. Remove from heat.
Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.

Side Dish
Roasted asparagus

Serves: 8

Preparation time:

Cooking time:15 minutes

Ingredients

3 pounds fresh asparagus
extra virgin olive oil
salt and freshly ground pepper
freshly grated Parmesan cheese

preparation

Preheat oven to 400 degrees. Wash asparagus and trim. Cut to even lengths, about 7 inches. Brush asparagus with olive oil and arrange in a single layer in a shallow baking pan. Season well with salt and pepper. Sprinkle with a little Parmesan.
Roast until tender, about 15 minutes. Serve very hot, sprinkled with more Parmesan.

Side Dish
Italian Celery hearts

Serves: 6

Preparation time: 15 minutes

Cooking time:1 hour 15 minutes

Ingredients

4 celery hearts
1 small onion
2 cloves of garlic
a few sprigs of fresh thyme
3 slices smoked pancetta or bacon
extra virgin olive oil
½ teaspoon fennel seeds
1 x 400 g can of chopped tomatoes
75 g Parmesan cheese

preparation

Preheat the oven to 180ºC/gas 4.
Trim the bases of the celery hearts and peel the outer stalks, keeping each heart in 1 piece. Trim the ends so the hearts are 12 to 15cm long. Cut the celery lengthways into quarters, then across in half.
Peel and slice the onion lengthways, and peel and finely chop the garlic. Pick and finely chop the thyme leaves, then chop the pancetta or bacon
Place a saucepan over a medium heat and add a splash of oil. Add the onion and pancetta or bacon, and cook for a few minutes until the onion is soft. Add the celery and cook with the lid on until the celery is soft.
Heat another pan and add a splash of oil. Add the garlic and fennel seeds, then, when the garlic’s golden brown, tip in the tomatoes. Fill the tomato tin with water and add that, along with a good pinch of sea salt and black pepper. Cook the sauce over a medium heat for half an hour or so, until reduced and thick.
When the celery’s soft, remove the lid and let the ingredients brown slightly on the bottom of the pan.
Lightly oil a shallow 20cm x 20cm baking dish and spoon a little tomato sauce in the bottom. Spread it out and top with about a third of the celery pieces. Cover with more tomato sauce, some thyme leaves and a good grating of Parmesan. Keep layering, then finish with the last of the tomato sauce, lots of cheese and a sprinkle of sea salt and black pepper.
Bake for about 20 minutes, or until heated through and crisp on top.

Side Dish
Ratatouille

Recipe credited to The French Secret to Ratatouille, a Last Taste of Summer By Bill Buford
Serves: 8

Preparation time: 20 mnutes

Cooking time:1 hour 30 minutes

Ingredients

2 lbs. tomatoes, preferably fleshy plum tomatoes (rather than a juicy heritage breed)
A good olive oil
A pinch of sugar
A pinch of saffron (optional)
4 medium-sized red bell peppers
3 large onions, peeled and roughly diced
3 medium-sized eggplants, peeled and roughly diced
2 cloves of garlic, peeled
Sprigs of rosemary and thyme, tied together into a bouquet garni, plus 1 tsp. of thyme leaves
A handful of basil leaves (optional)
3 medium-sized zucchini
1-3 Tbsp. red-wine vinegar, according to taste
A dozen pitted black Kalamata olives (optional)
Salt and pepper
Basil leaves

preparation

1. Prepare tomatoes. Heat oven to 225 degrees. Drop the tomatoes into a pot of boiling water, and, if necessary, weigh them down with a heavy slotted spoon, to keep them from floating. After 2–3 minutes, test by pulling off a bit of skin with a paring knife. If it comes off easily, pull tomatoes out, one by one, and drop them into the ice bath. After a minute or two, retrieve them and peel off the skin.

2. Place a sieve over an empty bowl. Cut the peeled tomatoes into quarters, then scoop out the seeds with a spoon and place them into the sieve. Set aside.
3. Line a sheet pan with parchment paper. Brush the paper with olive oil and season it lightly with salt and sugar. Place tomatoes on the paper cut-side down and brush them, too, with the oil. Cook for about 40 minutes, until they are cooked but still firm. Cool and set aside.
4. While tomatoes roast, stir the tomato pulp and seeds in the sieve vigorously with a spatula or wooden spoon, to extract the maximum possible liquid. You should have between ½ cup and 1 cup. Pour the liquid into a saucepan, place over low heat, and simmer, gently, until the volume is reduced by half. Set aside.
5. If you are using saffron, hydrate in water and set aside.
6. Prepare peppers. Raise the oven temperature to 425 and insert a medium-sized tray. When hot, remove the tray and splash with olive oil, then add peppers and, with a pair of tongs, roll them in the oil to cover. Return the tray to the oven. Check after ten minutes. If the peppers have begun to brown, flip them with the tongs. Check after another 10 minutes and repeat, until peppers are nearly black on all sides. Remove the tray from the oven and, if needed, wrap peppers in a piece of aluminum foil (the trapped steam helps loosen the skin). When peppers are cool enough to touch, peel off the skin with a paring knife. Remove the stems and seeds and cut peppers into quarters.
7. Prepare onion. Heat a sauté pan over a low flame. Season onion with salt and pepper. Increase the heat to medium-high and add 1-2 Tbsp. olive oil to the pan. Add onion and cook, tossing occasionally until soft but not browned. Drain in a colander to remove excess oil and set onion aside.
8. Prepare eggplant. Wipe out the sauté pan and place over a low flame. Season eggplant with salt and pepper. Increase the heat and add a little less than 1 Tbsp. of olive oil to the pan. Add eggplant—don’t move or shake until it begins to color slightly. Flip eggplant with a spatula and cook until tender. Drain in a colander and set aside.
9. Begin assembly. Place a medium pot on a low burner. Chop tomatoes into bite-size pieces and add to the pot, then add 2 Tbsp. of tomato water. Chop peppers into bite-size pieces, then add to pot and stir. Add onion, then eggplant. If the mixture seems dry, add more tomato water. Add garlic and bouquet garni. Add saffron, if using. Cover. Check after 5 minutes to insure that the mixture is not boiling. Stir gently. After another 5 minutes, remove lid, stir, and simmer.
10. Prepare zucchini. Cut zucchini into bite-size pieces and toss in a bowl with 1 Tbsp. olive oil, a few twists of black pepper, and reserved thyme leaves. (Do not salt: salt will liquify zucchini and prevent them from crisping up.) Heat a sauté pan over a high flame and add zucchini. Toss occasionally, until zucchini show color but are still crisp: that is, bright green with bite. Remove from the pan and drain in a colander, then salt to taste.
11. Finish assembly. Taste for seasoning and for moisture, and add more salt and pepper and tomato water as needed. Add vinegar, then mix in zucchini and let cook until heated through. Add olives if you’re using them . Remove bouquet garni and garlic. Dress with torn basil leaves. Serve with roasted chicken, French fries, toast, nothing at all, or just about anything.

Side Dish
Tomatoes with peppers and stewed eggplants

Serves: 4

Preparation time: 1 hour

Cooking time:40 minutes

Ingredients

3 medium eggplants
5 tablespoons olive oil
3 white onions, peeled and chopped
1 teaspoon coriander seeds
1 teaspoon ground cinnamon
1/4 teaspoon cumin
1/2 cup chopped cilantro
1 tablespoon lemon juice
salt and pepper to taste
a pinch cayenne pepper
1 red pepper
1 yellow pepper
4 garlic cloves
1/2 cup olive oil
3 large vine ripe tomatoes
sea salt and ground pepper to taste
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped cilantro
2 tablespoons chopped basil

preparation

Prepare the eggplant stew a day ahead. Wash and cube with the eggplants with the skin.
Heat olive oil in a skillet. Add eggplants and sauté for 5 minutes over medium heat, until lightly brown. Add chopped onions and coriander seeds; continue cooking for 5 minutes, adding more oil if necessary. Season with cinnamon and cumin ; add cilantro, lemon juice, salt and pepper, cayenne and chicken broth.
Cover and simmer for 40 minutes, or until eggplants are soft and almost all liquid has evaporated. Cool and refrigerate.

Prepare the peppers a day ahead. Wash and dry peppers. Grill under a broiler until the whole surface of the peppers is dark brown to black. Remove skin. Cut in halves and remove seeds and white pith. Cut into strips.
Peel and slice garlic. In a glass bowl, combine pepper strips with garlic and oil. Allow to marinate for a day or two.
To assemble:
Slice tomatoes. Arrange on plates or platter. Sprinkle with sea salt, pepper, oil and vinegar, cilantro and basil. Spoon peppers and eggplant compote around tomatoes. Serve cold.

Side Dish
Roasted sweet potato stew with kale and freekeh

Freekeh is a process which means "to rub" in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up and "Eureka!" Freekeh was created. We're proud to offer you this tasty, nutritious ancient grain with a funny name. This info is from http://www.freekeh-foods.com/
Serves: 6

Preparation time:20 minutes

Cooking time:1 hour

Ingredients

1 8-ounce package cracked freekeh (approx 1 cup)
3 sweet potatoes, scrubbed, cut into 1-inch cubes
4 cups vegetable broth
2 bay leaves
1 bunch of fresh Lacinato kale, cut into bite-sized pieces
1 small onion, diced
1 12-ounce can garbanzo beans, rinsed and drained
1 12-ounce can fire roasted tomatoes
2-3 garlic cloves, diced

preparation

This is a real hit with the Freekeh Foods team!
Try using roasted pumpkin or butternut squash instead of sweet potato for a delicious twist.
Scrub the sweet potatoes and cut into 1-inch cubes. Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the potatoes are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet potatoes. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.
Continue to cook longer for richer flavor, adding water or more broth if desired.

options: Sprinkle a little grated Parmesan cheese just before serving.

Side Dish
Tomato tart tatin

Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

3 lbs of ripe tomatoes
puff pastry (ready to use)
1 organic lemon
4 tablespoons of black olive tapenade
2 garlic cloves
20 pitted black olives
2 shallots
fresh thyme, fresh oregano, rosemary
1 teaspoons of coriander seeds
1 tablespoon sugar
olive oil
salt and pepper

preparation

Toast the coriander seeds, crush them and add 2 tablespoons of olive oil.

Brown the chopped shallots for 5 minutes with 2 tablespoons of olive oil.

Plunge the tomatoes in boiling water for 1 minute in order to remove the skin easily. Once cooled, cut tomatoes in haves and squeeze out the seeds and juice. Chop coarsely and cook uncovered in a frying pan with olive oil, chopped garlic, sugar, fresh herbs, salt and the pepper. Stir until it becomes a thick purée.

Wash the lemon, remove 2 strips of peel and boil for 3 minutes. Keep one of the lemon peels for decoration and chop the other one.
Place parchment paper on the bottom of a pie dish and oil it with olive oil.

Mix the tomatoes and chopped lemon zests.
Pour the tomato preparation onto the parchment paper and leave a space on the circumference.
Place the pitted black olives on top.
Then coat with olive tapenade.

Slowly place the puff pastry on the filling, slide the edge of the dough to the bottom of the mold. Prick the dough with a fork. Cook 30 minutes in the oven at 425 F.

Let rest outside of the oven for 20 minutes and then turn the pie over on a flat dish.

Sprinkle a little bit of coriander-perfumed olive oil. Decorate with some lemon peel and serve immediately.

Dessert
Apple strudel

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

6 phyllo sheets
1/2 cup melted butter
3 cups diced apples, peeled and cored
1/2 cup raisins
3 tablespoons dark rum
1/2 cup dry bread crumbs
2 ounces melted butter
2 tablespoons brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon melted butter
confectioners's sugar
vanilla ice cream

preparation

Preheat oven to 400 degrees.
Brush phyllo leaves with melted butted.
Stack together to fit in a baking sheet.
Soak raisins in dark rum.
Brown dry bread crumbs with melted butter.
In a mixing bowl, combine apples, raisins, crumbs, brown sugar,
chopped walnuts, ground cinnamon, and lemon juice.
Mix ingredients well.
Spoon filling on the lower end of phyllo in a heap, lengthwise.
Roll strudel like a jelly roll. Brush top with 1 tablespoon melted butter.
Bake 40 to 45 minutes or until apples are soft.

Dessert
Apple strudel with cranberry sauce

Serves: 6

Preparation time: 45 minutes

Cooking time:30 minute

Ingredients

For sauce:
2 cups cranberries
1 cup sugar
1 cup water
3 tablespoons kirsch

For strudel:
1/4 cup raisins
1 1/2 tablespoons kirsch
3 medium granny smith apples, peeled, cored, cut 1/3-inch pieces
1/2 cup + 3 tablespoons gingersnap cookie crumbs
1/2 cup sugar
1/2 cup unsalted butter, melted
9 sheets phyllo
powdered sugar

preparation

Sauce:
Combine Cranberries, sugar, water and kirsch in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and cook until most berries burst, about 10 minutes.
Cool slightly. Transfer to processor and purée.
Strudel:
Combine raisins and kirsch in small bowl. Let stand 1 hour.
Preheat oven to 375 degrees.
Combine apples, 1/2 cup crumbs, sugar and raisin mixture in bowl.
Brush large baking sheet with some of melted butter.
Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface.
Sprinkle 1 teaspoon of cookie crumbs over.
Top with second phyllo.
Brush with butter, sprinkle with 1 teaspoon of crumbs.
Repeat with remaining phyllo sheets, melted butter and gingersnap crumbs.
Spoon apple mixture in 3-inch wide log along 1 long side of phyllo,
leaving 2-inch border at long and short edges.
Fold bottom long side over filling, then fold in short sides and roll up jelly roll style.
Transfer strudel to baking sheet, seam side down. Brush top with butter.
Bake strudel 15 minutes. Brush with remaining butter.
Bake until golden, about 30 minutes more.
Cool on baking sheet. Lightly sift powdered sugar over.
Cut into portions. Arrange on serving plates.
Spoon sauce around strudel.

Dessert
Apple strudelettes

Serves: 8

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

1 pound phyllo dough
1/2 cup raisins
3 teaspoons dark rum
3 pounds granny smith apples
1 cup white sugar
1/2 cup light brown sugar
1 cup fine dry bread crumbs
1 stick (4 ounces)butter
1 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1 stick melted unsalted butter (to brush phyllo sheets)

preparation

Preheat oven to 375 degrees.
Soak raisins in rum. Peel, core and slice apples.
Chop coarsely in food processor. Transfer to mixing bowl.
Combine with sugars.
Brown breadcrumbs in butter, and add to apples with raisins, and half of cinnamon.
Brush a phyllo sheet with butter. Sprinkle with cinnamon.
Cut into 4 strips about 41/2 inch wide.
Place 2 tablespoons of apple mixture on lower left corner.
Enclose phyllo in apple mixture.
Brush melted butter over phyllo. Continue with remaining phyllo and filling.
Bake 10 to 12 minutes or until apples are tender.

Dessert
Buñuelos

A buñuelo is fried dough. It is a popular snack in Argentina, Bolivia, Colombia, Cuba, Guatemala, Mexico, Peru, Puerto Rico, Spain, Turkey, Greece, and Morocco, and is a tradition at Christmas, Ramadan, and among Sephardic Jews at Hanukkah. Ref: Wikipedia
This recipe can be made the day before and placed in the refrigerator to rise covered overnight.
Serves: 8

Preparation time: 30 minutes

Cooking time:15 minutes

Ingredients

1/4 cup warm water (105 to 110 degrees F.)
1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.

preparation

In a small bowl, stir together the warm water and the sugar. Sprinkle the yeast over this and let it set for about 10 minutes
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.

Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Dessert
Caramelized figs with fudge sauce

Serves: 6

Preparation time:10 minutes

Cooking time:12 minutes

Ingredients

1 ½ Tbsp unsalted butter,
½ cup sugar
¼ tsp coarse salt
12 fesh figs, halved lengthwise)
Fudge sauce (recipe below)
Vanilla ice cream

preparation

In a medium shallow bowl, stir together sugar and salt. Press the cut side of each fig into the sugar mixture to coat.
Heat a large skillet over medium heat and add butter to melt. Add sugar-covered figs, cut side down, and cook until sugar and juices caramelize, about 3-4 minutes. As figs caramelize, turn them over.
Remove from heat and add lemon juice, gently swirling to combine.
Transfer to a serving dish. Serve with the fudge sauce and vanilla ice cream.

For the fudge sauce:

1 cup brown sugar
1/4 cup butter
1/2 teaspoon vanilla extract
1/4 cup light cream (half and half)
3/4 cup heavy cream
Preparation:
In a medium pot, combine the brown sugar, butter, vanilla, and cream. Bring to boil on high heat for 2 minutes.
Add the heavy cream. Bring to boil, simmer for 8 minutes. Keeps well refrigerated for a week.

Dessert
Caramelized pear-cranberry strudel

Serves: 8

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

1/2 cup fresh cranberries
1/2 cup dried cranberries
1 tablespoon cornstarch
3 large ripe pears
1/2 cup butter
1 cup white sugar
1 teaspoon finely grated orange peel
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 sheets phyllo pastry
icing sugar

preparation

Toss fresh cranberries with cornstarch. Reserve.
Peel pears; core and chop into bite-size pieces.
Melt two tablespoons of the butter in a heavy skillet over high heat. Add pears and toss to coat in butter. Sprinkle with sugar and add fresh cranberries. Cook, tossing, until pears are golden and cranberries are beginning to split.
Stir in dried cranberries, orange peel, ginger and cinnamon. Cool to room temperature.
Melt remaining butter. Spread a sheet of phyllo on counter and brush evenly with butter. Add remaining layers, brushing liberally with butter between each layer. Leaving a 1-inch border along one of the short sides of the pastry and at top and bottom, spoon the pear mixture in a band down the side of the phyllo.
Fold over the edge and roll to encase fruit. Brush all edges with additional butter and press together to fully encase fruit.
Turn phyllo bundle so that the seam side faces down on a foil-lined, rimmed baking sheet. Brush remaining butter over top.
Preheat oven to 400 degrees. Slice three vent holes in strudel using a sharp knife. Bake for 20 minutes or until golden .
Cool pan on a rack. Sprinkle with icing sugar. Serve sliced at room temperature or warm.

Dessert
Chocolate orange cheese cake

Plain thick plain Greek yogurt is a good substitute for the plain yogurt as there is no need to strain the Greek yogurt.
Serves: 10

Preparation time: 30 minutes

Cooking time:1 hour 10 minutes

Ingredients

3 cups plain yogurt
1/2 cup Graham cracker crumbs
1 cup sugar
3/4 cup sifted cocoa
1 tablespoon cornstarch
1 8-ounce package light cream cheese, softened
2 eggs
2 egg whites
1 tablespoon finely grated orange rind
2 cans (10-ounce each) mandarin orange segments, drained

preparation

Line a large sieve with a double layer of cheesecloth; set sieve over bowl.
Pour yogurt into sieve; let drain in refrigerator 4 to 6 hours or until yogurt remaining in sieve measures 2 cups. Discard liquid in bowl.
Spray base and sides of 8-inch springform pan with nonstick baking spray.
Sprinkle cracker crumbs evenly over base of pan; set aside. Stir together sugar, cocoa and cornstarch.
Using electric mixer, beat cream cheese until smooth.
Beat in eggs and egg whites one at a time, beating well after each addition.
Slowly blend in cocoa mixture and orange rind until combined.
Whisk in yogurt until smooth.
Pour cheesecake mixture into prepared pan. Bake for about 1 hour and 10 minutes, until cheesecake is just set but centre still jiggles slightly. Turn oven off.
Run a sharp knife around edge of pan to loosen. Leave cheesecake in oven with door closed for 1 hour. Remove from oven. Place on wire rack; let cool completely. Refrigerate, covered, until chilled. Release sides of pan; place cheesecake on serving plate.

Dessert
Rhubarb pithiviers

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

10 ounces rhubarb, trimmed
1/4 cup sugar
1/4 cup blanched ground almonds
2 teaspoons sugar
1 teaspoon cornstarch
1/4 cup + 2 teaspoons sour cream
1 egg yolk
1 teaspoon Cognac
1/2 teaspoon vanilla
3 sheets phyllo dough
2 1/2 teaspoons unsalted melted butter
1 egg yolk
Strawberry sauce:
1 pint ripe strawberries, hulled
1 teaspoon lemon juice
2 tablespoons sugar

preparation

Peel rhubarb. Cut into ¼-inch slices.
Place in a mixing bowl with sugar. Set aside for 1 hour.
In a mixing bowl, combine almonds, sugar, cornstarch, sour cream, egg yolk, cognac and vanilla.
Drain rhubarb, press to remove liquid, and blend into custard mixture.
Preheat oven to 400 degrees.
Cut phyllo leaves across in halves. Place one sheet on a buttered baking sheet.
Brush with melted butter. Repeat and stack 2 more sheets. Spoon rhubarb over phyllo, leaving 1-inch border unfilled.
Brush the edge of pastry with egg yolk. Cover with 3 more buttered sheets of phyllo.
Trim off the pastry edges, leaving a neat 8-to-10 inch circle.
Use a dinner plate as guide. Use left over pastry to form leaves and decorate top of pastry.
Brush leaves, but not the pastry. Use the back of a small knife to trace leaf veins.
Bake until the pastry is golden brown, about 20 minutes. Remove from the oven and cool.
To make the strawberry sauce:
Puree strawberries, lemon juice and sugar in a blender. Strain.

Dessert
Roasted pears and figs compote

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

Ingredients

4 firm-ripe Bartlett pears
1/2 cup sugar
1/2 cup apple juice
1 tablespoon unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
6 dried figs, quartered lengthwise
8 ounces plain low-fat yogurt
1 teaspoon vanilla
1 1/2 tablespoons superfine sugar

preparation

Preheat oven to 425 degrees.
Halve the pears lengthwise and core them, then cut each half lengthwise into 3 wedges.
In a large nonstick ovenproof skillet, cook the sugar, apple juice and butter over moderate heat until the butter melts.
Stir in the cinnamon and allspice. Stir in the pears and figs and cook for 5 minutes.
Transfer the pears to the oven and roast for 25 minutes, or until tender.
Whisk the yogurt with the vanilla and superfine sugar. Spoon the compote on plates.
Serve warm or at room temperature with the yogurt sauce.

Dessert
Banana nut cake

Serves: 12

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

2 1/4 cups cake flour
1 2/3 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 cups banana, mashed
2/3 cup walnuts, chopped

preparation

Preheat oven to 350 degrees.
Grease and flour baking pans, one (13-inch by 9-inch by 2-inch) or two 9-inch, or 3 8-inch round layer pans.
Combine all ingredients in a mixing bowl. Beat 3 minutes scraping bowl occasionally.
Pour into pans. Bake 35 to 40 minutes.
If desired, frost with cream cheese frosting.

Dessert
Lemon yummy dessert

Serves: 8

Preparation time: 40 minutes

Cooking time:45 minutes

Ingredients

FOR THE MERINGUE:

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup confectioner's sugar

In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.

FOR THE LEMON FILLING

1 cup white sugar
1 cup water
2 tablespoons butter
4 tablespoons cornstarch
6 tablespoons lemon juice
1 teaspoon grated lemon peel
3 egg yolks
2 tablespoons milk

FOR THE TOPPING
1 pint heavy cream
3 tablespoons white sugar
1 teaspoon vanilla

preparation

FOR THE MERINGUE:

In the bowl of an electric mixer, whip egg whites with cream of tartar until they are frothy and form soft peaks. Whip until stiff. Slowly add sugar and continue whipping until they are glossy and form stiff peaks.
Place in a 9-inch by 13-inch greased and floured pan. Bake 45 min. at 245 degrees. When lightly browned, turn off oven and leave the meringue to dry in oven for about one half hour.

FOR THE LEMON FILLING

Combine sugar, water and butter. Heat until sugar dissolves. Add cornstarch blended with cold water. Cook until clear. Add lemon juice and peel. Add egg yolks which have been beaten with milk. Stir constantly till mixture bubbles.
Remove from heat and cool. Cover while cooling to prevent too much thickening on surface.

FOR THE TOPPING

Whip heavy cream with sugar and vanilla until stiff. Spread about a 1/3 of whipped cream on meringue layer. Spread lemon filling on whipped cream, then place remaining whipped cream on lemon filling. Refrigerate overnight.
* Cool whip can be used

Dessert
Rhubarb and berry coffee cake

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour

Ingredients

1/2 cup each chopped rhubarb and chopped apples
1/2 cup each raspberries and blueberries
3/4 cup white sugar
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon each salt and nutmeg
1/4 cup each butter and shortening, cubed
1 tablespoon grated lemon rind
2 eggs
1 cup plain Balkan style yogurt
2 tablespoons butter, melted

preparation

Preheat oven to 375 degrees.
Lightly grease 9-inch springform pan; line bottom with parchment or waxed paper.
Mix together rhubarb, apples, raspberries, blueberries and 2 tablespoons of the sugar.
Stir together flour, 1/2 cup of the remaining sugar, baking powder, baking soda, salt and nutmeg.
Cut in butter and shortening until fine crumbs form. Stir in lemon rind. Make well in center.
Beat eggs with yogurt; pour into well and stir just until dry ingredients are moistened.
Spoon half of the batter into prepared pan.
Arrange fruit over top, leaving 1-inch border uncovered. Spoon remaining batter evenly over top, spread to cover fruit.
Brush with butter; sprinkle with remaining sugar. Bake on baking sheet in center of oven for about 1 hour or until golden brown. Let cool in pan on rack for 10 minutes. Remove side of pan and cool completely.

Dessert
Figs tart

Serves: 8

Preparation time: 25 minutes

Cooking time:25 minutes

Ingredients

1 pound puff pastry dough
2 pounds fresh figs
1 cup sugar
1/4 cup butter
8 4-inch round tart molds
Garnish with whipped cream

preparation

Roll the dough to 1/4-inch thickness.
Cut 8 5-inch pastry circles, and line molds with the circles. Prick dough with a fork and chill for 30 minutes.
Preheat the oven to 425 degrees.
Cut the figs in 3/8 inch slices. Arrange the slices slightly overlapping on the pastry rounds so that they just reach the edge of the pastry.
Sprinkle 2 tablespoons sugar evenly over each tart and dot the top with butter.
Bake until the pastry is thoroughly browned and the surface of the figs is lightly caramelized, 20 25 minutes.
Serve warm with whipped cream.

Dessert
Orange sherbet

Serves: 6

Preparation time: 1 hour

Ingredients

1/4 cup cold water
1 teaspoon unflavored gelatin
3/4 cup boiling water
3/4 cup sugar
2 1/4 tablespoons grated orange zest
1/2 cup orange juice
1/4 cup lemon juice
1 egg yolk, beaten
1/2 cup heavy cream
3 tablespoons sugar
1 pinch salt
1 egg white

preparation

Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved.
Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside. In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form.
In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time.
Pour in an ice cream maker and process according to manufacturer's instructions.

Dessert
Poached pears with spiced caramel sauce

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes

Ingredients

For poached pears:
4 juice oranges
1 lemon, halved
8 cups water
2 cups sugar
6 firm-ripe Anjou pears

For caramel:
1/2 cup sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamon pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts

preparation

Poach pears:
Remove zest of orange in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, sugar, and zest.
Peel pears, leaving stems attached, and add to pot. Simmer pears until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool).
Make caramel:
Put sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork until a deep golden caramel.
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamon pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes.
Pour sauce through a sieve and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

Dessert
Orange raisin cake

Serves: 8

Preparation time: 25 minutes

Cooking time:50 minutes

Ingredients

1 large orange, unpeeled
3/4 cup boiling water
1 large egg
1/2 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar
3/4 cup raisins
1/2 cup nuts, chopped (walnuts or pecans)

preparation

Preheat oven to 350 degrees.
Cut orange into pieces. Remove seeds.
Put in blender with boiling water. Blend until smooth. Add egg and oil. Blend a few minutes more.
Combine remaining ingredients in a bowl and stir well.
Add liquid from blender to the dry ingredients. Stir until just blended.
Pour into greased 9-inch by 5-inch by 3-inch loaf pan or into 3 mini loaf pans. Bake about 50 minutes. Unmold on cake rack.

Dessert
Strawberry parfait

Serves: 6

Preparation time: 15 minutes

Ingredients

1 1/2 cups heavy cream
6 ounces semi sweet chocolate, melted and cooled
1 1/2 pints strawberries, cleaned

preparation

Whip the cream until firm. Fold in the melted chocolate.
Reserve 6 strawberries for garnish.
Puree remaining and strain.
Alternate strawberry puree and chocolate cream in parfait glasses. Top with whole strawberries. Serve cold.

Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
	*USA*	*UK, Canada*
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Kilogramms :	kg
Gramms :	g
Pounds :	lb
Ounces :	oz

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale Weight of specific 'ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 tablespoons
All-purpose wheat flour	120 g	90 g	80 g	60 g	40 g	30 g	15 g
All-purpose sifted wheat flour	110 g	80 g	70 g	55 g	35 g	27 g	13 g
White sugar	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Powdered sugar/Icing sugar	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar normally packed	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn flour	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Cornstarch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice (not-cooked)	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni (uncooked)	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous (uncooked)	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Quick oatmeal (uncooked)	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter / Margarine	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Fruits and légumes chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
chopped walnuts	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts /ground almonds	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Fresh bread crumbs (not packed)	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Dry bread crumbs	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Chocolate chips	150 g	110 g	100 g	75 g	50 g	38 g	19 g

Degrees Celsius :	°C
degrees Fahrenheit :	°F

The {Page-Turner-Cookbook} featuring

Appetizer Basic hummus

Appetizer Herbed spinach-ricotta srudel

Appetizer Honey-roasted cherry tomatoes on whipped feta

Appetizer Spiced pita chips

Appetizer Spinach-feta strudel

Appetizer Stuffed artichokes

Appetizer Eggplant papeton

Appetizer Butternut squash and caramelized onion flatbread

Appetizer Eggplant-walnut paté

Appetizer Peas and ricotta falafels

Appetizer Panisses

Appetizer Bruschetta orzo salad

Appetizer Goat cheese and sun-dried tomato toasts

Appetizer Crispy kale chips

Main Avgolemono - Greek egg lemon chicken soup

Main Baked cod greek-style

Main Celery root remoulade

Main Chicken strudel

Main Chickpea pizza

Main Eggplant and tomato terrine

Main Florentine lamb chops

Main Greek salad with grilled shrimp

Main Greek-style pasta with shrimp

Main Herbed spinach-ricotta strudel

Main Leg of baby lamb nicoise

Main Lemon chicken cutlets

Main Pan-seared cod fillets in white wine and tamato basil sauce

Main Rack of lamb with mushroom crust

Main Smoked salmon napoleons

Main Spanakopita spinach pie in puff pastry

Main Stuffed eggplant rolls

Main Butternut squash and caramelized onion flatbread

Main Crispy kale chips

Main Eggplant papeton

Main Peas and ricotta falafels

Main Asparagus and spinach salad

Main Panisses

Main Bruschetta orzo salad

Main Goat cheese and sun-dried tomato toasts

Main Eggplant-walnut paté

Side Dish count Eggplant soufflé

Side Dish count Garlic-layered potatoes

Side Dish count Herbed spinach-ricotta strudel

Side Dish count Spinach patties deluxe

Side Dish count Zucchini pancakes

Side Dish Shaved asparagus salad

Side Dish Potato eggplant tart

Side Dish Roasted asparagus

Side Dish Italian Celery hearts

Side Dish Ratatouille

Side Dish Tomatoes with peppers and stewed eggplants

Side Dish Roasted sweet potato stew with kale and freekeh

Side Dish Tomato tart tatin

Dessert Apple strudel

Dessert Apple strudel with cranberry sauce

Dessert Apple strudelettes

Dessert Buñuelos

Dessert Caramelized figs with fudge sauce

Dessert Caramelized pear-cranberry strudel

Dessert Chocolate orange cheese cake

Dessert Rhubarb pithiviers

Dessert Roasted pears and figs compote

Dessert Banana nut cake

Dessert Lemon yummy dessert

Dessert Rhubarb and berry coffee cake

Dessert Figs tart

Dessert Orange sherbet

Dessert Poached pears with spiced caramel sauce

Dessert Orange raisin cake

Dessert Strawberry parfait

conversion of liquids

USA

UK, Canada

Weights

Temperatures

Measures of non liquid ingredients

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale Weight of specific 'ingredients in grams

Ingredient

1 cup

Appetizer
Basic hummus

Appetizer
Herbed spinach-ricotta srudel

Appetizer
Honey-roasted cherry tomatoes on whipped feta

Appetizer
Spiced pita chips

Appetizer
Spinach-feta strudel

Appetizer
Stuffed artichokes

Appetizer
Eggplant papeton

Appetizer
Butternut squash and caramelized onion flatbread

Appetizer
Eggplant-walnut paté

Appetizer
Peas and ricotta falafels

Appetizer
Panisses

Appetizer
Bruschetta orzo salad

Appetizer
Goat cheese and sun-dried tomato toasts

Appetizer
Crispy kale chips

Main
Avgolemono - Greek egg lemon chicken soup

Main
Baked cod greek-style

Main
Celery root remoulade

Main
Chicken strudel

Main
Chickpea pizza

Main
Eggplant and tomato terrine

Main
Florentine lamb chops

Main
Greek salad with grilled shrimp

Main
Greek-style pasta with shrimp

Main
Herbed spinach-ricotta strudel

Main
Leg of baby lamb nicoise

Main
Lemon chicken cutlets

Main
Pan-seared cod fillets in white wine and tamato basil sauce

Main
Rack of lamb with mushroom crust

Main
Smoked salmon napoleons

Main
Spanakopita spinach pie in puff pastry

Main
Stuffed eggplant rolls

Main
Butternut squash and caramelized onion flatbread

Main
Crispy kale chips

Main
Eggplant papeton

Main
Peas and ricotta falafels

Main
Asparagus and spinach salad

Main
Panisses

Main
Bruschetta orzo salad

Main
Goat cheese and sun-dried tomato toasts

Main
Eggplant-walnut paté

Side Dish count
Eggplant soufflé

Side Dish count
Garlic-layered potatoes

Side Dish count
Herbed spinach-ricotta strudel

Side Dish count
Spinach patties deluxe

Side Dish count
Zucchini pancakes

Side Dish
Shaved asparagus salad

Side Dish
Potato eggplant tart

Side Dish
Roasted asparagus

Side Dish
Italian Celery hearts

Side Dish
Ratatouille

Side Dish
Tomatoes with peppers and stewed eggplants

Side Dish
Roasted sweet potato stew with kale and freekeh

Side Dish
Tomato tart tatin

Dessert
Apple strudel

Dessert
Apple strudel with cranberry sauce

Dessert
Apple strudelettes

Dessert
Buñuelos

Dessert
Caramelized figs with fudge sauce

Dessert
Caramelized pear-cranberry strudel

Dessert
Chocolate orange cheese cake

Dessert
Rhubarb pithiviers

Dessert
Roasted pears and figs compote

Dessert
Banana nut cake

Dessert
Lemon yummy dessert

Dessert
Rhubarb and berry coffee cake

Dessert
Figs tart

Dessert
Orange sherbet

Dessert
Poached pears with spiced caramel sauce

Dessert
Orange raisin cake

Dessert
Strawberry parfait

Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

The {Page Turner} E-Cookbooks Library on a world cooking journey

70 Recipes

14 Appetizers

26 Main dishes

13 Side dishes

17 Desserts