* lemon chicken tagine

Ingredients (serves 4)

2 tablespoons plain flour
2 tablespoons Moroccan seasoning
8 (110g each) Steggles chicken lovely legs
1 tablespoon olive oil
2 red onions, halved, sliced
3 garlic cloves, crushed
1 cup chicken stock
1 lemon
150g green beans, trimmed
1/3 cup pitted green olives, halved
Couscous, toasted slivered almonds and fresh coriander leaves, to serve

Method

1. Place flour, seasoning and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based frying pan over high heat. Cook chicken in batches, turning, for 3 to 4 minutes or until browned all over. Transfer to a plate.
  
2. Reduce heat to medium-high. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return chicken to pan. Add stock and 1/2 cup cold water. Cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.
  
3. Peel strips of rind from lemon. Juice lemon. Add rind, 1 tablespoon lemon juice, beans and olives to pan. Cover. Cook for 10 minutes or until chicken is cooked through. Remove cover. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens.
  
4. Serve tagine with couscous, almonds and coriander.

* Moroccan fish with couscous

Ingredients

100g couscous
300ml vegetable stock , hot
1 small onion , diced
olive oil
1 large courgette , cut into small dice
1 tbsp harissa
2 tomatoes , cut into small dice
2 fat skinless fillets sustainable white fish
½ small bunch flat-leaf parsley , chopped

Method

Put the couscous in a bowl, pour over half the stock, cover and leave to plump up. Cook the onion in a little olive oil until softened. Add the courgette and cook for 3 minutes. Add the harissa, tomatoes and the rest of the stock and bring to a simmer. Sit the fish on top of the veg, put on a lid and simmer for 5-7 minutes until the fish is just cooked.

Mix the parsley through the couscous. Serve the fish on top of the couscous then spoon over the veg and juices.

Nutrition per serving:

375 kcalories, protein 43.1g, carbohydrate 34g, fat 8.4 g, saturated fat 1.2g, fibre 2.6g, salt 1.6 g

* Malfouf Stuffed Cabbage

Ingredients:

3 lb (1 1/2 kgs) head of cabbage
1/4 cup ghee
1 teaspoon salt
1 garlic bulb, peeled
1/2 cup lemon juice
Stuffing

1 1/2 cups short grain rice
1lb (1/2 kg) minced meat or lamb
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon each pepper,cinnamon
Preparation:

Remove the core from the cabbage and separate the leaves.
Blanche the leaves - a few at a time - and remove from the water quickly. Drain.
Flatten the central veins of the leaves, discarding them if they are too tough to roll. Cut the large leaves into halves and leave the small ones whole.
Prepare the stuffing and stuff and roll as directed in "Stuffed grape vine leaves in oil".
In a saucepan, place a layer of blanched unstuffed cabbage leaves, 1/4 cup of ghee and the garlic cloves.
Arrange the stuffed leaves on top of the garlic cloves and cover with a plate turned upside-down to keep them in place.
Cover the stuffed leaves with boiling water and place the saucepan over medium heat until the water comes to the boil.
Reduce the heat add lemon juice, and cook until the water evaporates (one hour). Turn the stuffed leaves onto a platter and serve with yoghurt.

* Chicken ceasar salad

grilled chicken
sweet corn
lettuce
toasted bread cubes...
olives(optional)
ceasar sauce: mayonnaise..lemon juice..milk..salt..peper..​garlic powder.. Parmesan cheese

* 7awawshy

Ingredients:

For the dough
3 cups all purpose flour
1 egg
1 table spoon sugar
a pinch of salt
1/3 cup vegetable oil
3/4 to 1 cup warm water
2-3 teaspoons instant yeast (you can use any type of yeast just follow the instructions on the package for preparing it)
1 teaspoon sugar

For glazing
1 additional beaten egg for glazing
sesame seeds
Nigella seeds

For the filling
sausage
green pepper
black olives
cheese

Method:
For the dough:
prepare the yeast to make sure it is working by adding the dry yeast + 1 teaspoon of sugar to 2 tablespoons of warm water and covering them for 15 minutes to rise and bubble.
Add all the remaining ingredients in a bowl except for the water and add the yeast mixture.
Add 3/4 of the water and knead the dough (add more water if it is dry). Kneed for 10 minutes until it all comes together and does not stick in the bowl. It should be a soft elastic dough.
Cover and put aside until it doubles in size (can take 1 or 2 hours depending on the weather)
Punch the dough in the middle and then knead again for 5 m inutes.
Divide into 6 balls then flatten each out to a circle (same size as a small pizza)
Divide the filling among 4 of the circles and cover them with the other 4 making sure that the edges are well sealed.
Cover and set aside again for 1/2 an hour then glaze with the beaten egg and using a fork make a few tiny holes then sprinkle with sesame and nigella seeds.
bake in a preheated hot oven (around 200c) in the middle shelf for about 25 minutes or till golden on top

* Salmon Oregano Cookies

100g flour
50g soft butter
salt
1 tbs oregano
40g parmesan cheese
4 tbs water

mix all ingredients together , roll out the dough and cut using stars cookies cutter ... bake for 12 min in 180C oven .
garnish with some philadelphia cheese ( i used herbal garlic one ) . and some tranches of smoked salmon .

* Stuffed Tomatoes

6 tomatoes opened cleand from inside
1 tuna's can
1 boiled and grated potato
6 small pickled cucumber
2 tbs mayonnaise
salt and pepper
1 tbs olive oil
1 tbs lemon juice

blend all ingredients toghether .. except tomatoes ... til obtaining a cream .
stuff tomatoes with this cream using tip 1M
garnish with some parsley