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Thursday, August 05, 2004

MORE STUDENTS' RECIPES

ESRAA'S STUFFED ZUCCHINI


Esraa's Stuffed Zucchini

Ingredients:
1 kg green zucchini
1 cup arborio rice (medium)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon mix spices
1 tablespoon olive oil
2 liters chicken stock
2 cups chopped tomatoes
2 tablespoons tomato paste

Method:
1. Empty the inside of the zucchini adn wash.
2. Put the rice with the salt, pepper,oil and mix spices in a bowl with the mince meat.
3. Stuff the zucchinin.
4. Put the zucchini in a saucepan and add the chopped tomatoes, tomato paste and chicken stock.
5. Put it on a low heat for 1/2 hour, then serve for 3 people.

NOHA'S EGGPLANT SALAD


Serves 8

1 kg black eggplants
1 cup tahina
6 tablespoons vinegar
6 tablespoons olive oil
2 tablespoons crushed garlic
1 tablespoon chopped parsley
salt, pepper. a little bit of chilli powder it you want (to taste)

Method:

1. Cut the eggplants into slices.
2. Put the eggplant in a large tray and cook it in the obven for 1/2 an hour.
3. Mix the eggplant, garlic, pepper, salt and vinegar in the food processor and add a little bit of water if required.
4. Transfer to a serving dish, add some choppped parsley and a little olive oil on the surface.

ATHENE'S STEWED RHUBARB

INGREDIENTS
1 bunch rhubarb
1/4 cup water
4 tablespoons sugar
1 pinch ground ginger or 1 teaspoon lemon juice

METHOD
1. Cut the leaves off the rhubarb and trim ends of stalks.
2. Wash well.
3. Cut the stalks into pieces about 3cm long.
4. Put water, sugar and ginger or lemon juice on to boil.
5. When boiling, add rhubarb.
6. Cook genltly with the lid on until tender, about 10 to 15 minutes.
7. Allow to cool.
Serves 6


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