* Stuffed Potatoes

Components
1 ½ kg of potatoes, small round
2 cups oil for deep frying
2 tablespoons vegetable oil
2 onions or 250 g of onion, chopped
750 g minced beef
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon of seven spices, ground
2 tablespoons pine nuts, toasted
For the sauce:
2 tablespoons olive oil
2 cloves garlic, crushed
3 medium or 450 g tomatoes, peeled
And chopped
2 tablespoons tomato paste
2 cubes MAGGI ® flavored lamb
¼ teaspoon ground black pepper
2 cups or 500 ml of water
How to prepare
Peel potatoes and cut the bottom part of the base to form together and fry in oil
Heated until it becomes golden color and semi-mature. Set aside
Meanwhile, heat the vegetable oil in a frying pan, add onion and fry for 3 minutes or until
Matures. Add the minced meat and stir until cooked. Salted and seasoned with spices. Add
Toasted pine nuts. Stir and remove from heat.
Stuff the potatoes fried with the meat mixture and set aside.
How to prepare the sauce
: Heat olive oil in a medium saucepan and fry garlic
Then add tomatoes and stir for 5 minutes. Add the paste
Tomatoes, cubes flavored broth lamb, black pepper and water. Bring to boil
And simmer for 10 minutes.
Pour the tomato sauce in a dish resistant to the heat of the oven.
Coordinate stuffed potatoes in the dish over the tomato sauce.
Covered with aluminum foil dish and bake in a preheated oven at 200 ° C for
40 minutes or until cooked potatoes

* Spinach pasta

Ingredients:

2 cups leaves spinach chopped
200 grams Boneless chicken pieces
1 cup mushroom medium-sized chopped
4 cloves garlic, crushed
250 grams spaghetti pasta
1 tbs corn oil and 1 tbs butter
1 ts ground ginger
1 ts white pepper
2 ts salt
1/2 cup fresh cream
preparation:
Cook the pasta according to the instructions on the box.
In a sauce pan over medium heat, add oil and butter , then add chicken and stir until it browns.
Add spinach, garlic,mushroom and season.
Salt and cook for 15 minutes on low heat.
Add the fresh cream and leave them on medium heat for 5 minutes.
Place the cooked pasta in a serving dish, and distributed the spinach mixture and chicken on it

* Classic Beef Pot Roast

Ingredients



1 teaspoon olive oil

1 (3-pound) boneless chuck roast, trimmed

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups coarsely chopped onion

1 cup dry red wine

4 thyme sprigs

3 garlic cloves, chopped

1 (14-ounce) can beef broth

1 bay leaf

4 large carrots, peeled and cut diagonally into 1-inch pieces

2 pounds gold potatoes, peeled and cut into 2-inch pieces

Fresh thyme leaves



Preparation



Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer.

Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid.

Garnish with thyme leaves, if desired.

* 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