Wednesday, June 28, 2006

Persian Kookoo Sabzi (Vegetarian food)

Eggs 8
1 tsp white flour
1 tsp salt

1/4 tsp black pepper
1/4 cup (2 Oz.) cooking oil or butter
1/2 cup (4 Oz.) finely chopped fresh chives/scallion stems
2 cups (16
Oz.) finely chopped fresh parsley
1/2 cup (4 Oz.) fresh coriander or 2 table spoon dri
ed ones
1/4 cup (2 Oz.) fresh or dried dill weed
1/2 table spoon dried fenugreek
If you like than you can use (1 tsp red currants

1/3 cup (2-3 Oz.) finely chopped walnuts)


Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.
In a bowl add the eggs, 1/2 of the
cooking oil and all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.
Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
Put the oven setting to bake at 250 degrees (F). Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminium foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.
Also you can fry it on the cooker.
Cut in square pieces before serving.

Sunday, June 11, 2006


4 eggs whites
250 grams castor sugar
1 tsp corn flour

1 tsp vinegar


Beat eggs whites with sugar and make a white cream.
Mix corn flour and vinegar to the mixture.
Put on parchment paper.
Cook in oven no4 gas in the middle shelf for 10min.

Friday, June 09, 2006

Cream caramel:

Ingredients Caramel:
Sugar 100gr

Water 125ml


Prepare the caramel by placing three quarters of the water in a thick pan.
Adding the sugar and allowing boiling gently, without shaking or stirring the pan. When the sugar has cooked to a golden brown caramel colour, add the remaining of the water, re-boil until the sugar and water mix, then pour into the bottom of moulds.

Ingredients custard:
Sugar 50gr
Vanilla 5drops
Milk ½ l
Eggs 4


Prepare the cream by warming the milk and whisking on to the beaten eggs, sugar and vanilla.
Strain and pour into the prepared moulds. Place in a roasting in half full of water. Cook in moderate oven at 160’c for 40min.
When they are getting cold, loosen the edges of the cream caramel with the fingers, and shake firmly to loosen an
d turn out on to a flat dish or plates.