Middle Eastern Carrot Salad Recipe

This middle eastern carrot salad recipe has a tangy slightly sweet flavour.

For the dressing you can substitute the honey with sugar or any kind of pancake syrup you may have. The lemon juice can be substituted with lime juice or any wine or cider vinegar.

INGREDIENTS

4-5 medium size carrots
1-2 tsp mint-fresh or dried
1 tsp parsley-fresh or dried

Dressing:

3 tb olive oil
3 tb Fresh lemon juice
1/2 ts Ground coriander
1/4 ts Salt
1 tsp honey


DIRECTIONS

1. Shred carrots with a grater or food proccessor. Add mint and parsley.
2. For the dressing mix together all ingredients except the honey and mix vigorously.
3. Add honey and mix until it is well blended with dressing.
4. Pour dressing into salad and mix together.
5. Cool salad for 1 hour before serving.
6. Makes about 4 servings.

Santa Fe Eggs - Mexican

INGREDIENTS

• 8 large, fresh eggs
• 1 (4 ounce) can diced green chiles
• 1/2 cup milk
• 1 cup grated Cheddar cheese

DIRECTIONS


1. Put all ingredients into a blender on low for 1 minute.
2. Pour all into a greased casserole. Bake for 1 hour at 325 degrees F.
3. Serve at once.

Tori no kara-age (Japanese Deep-fried Chicken Nuggets)

The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing "bite" to these delicious nuggets.


INGREDIENTS

• 2 boneless chicken breasts, cut into bite-sized cubes

For the marinade:

• 3 tablespoons soy sauce
• 30g (1 oz) root ginger, peeled and grated
• 2 large garlic cloves, peeled and grated
• salt and freshly ground black pepper

For the coating:

• 2 tablespoons cornflour
• 2 tablespoons plain flour
• vegetable oil, for deep frying
• 2 slices lemon, to garnish

DIRECTIONS

1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.
2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.
3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.

Lebanese Spinach And Carrots

INGREDIENTS

• 1 lb. Spinach, washed
• 3 medium carrots, sliced
• 1 medium onion, diced
• 2 garlic cloves, diced
• 2-3 Tbsp. Olive oil
• Salt, pepper to taste
• 2 Tbsp. Pine Nuts (opt.)

DIRECTIONS

1. In pot on top of stove, saute onions and garlic in olive oil.
2. When soft, add carrots, then Spinach and Pine nuts, seasonings.
3. Bring to boil and lower heat to a simmer. Cook until carrots are done.

Roasted Cauliflower

INGREDIENTS

• 1 head of cauliflower
• 2-3 cloves of garlic, peeled and coarsely minced
• 1 lemon
• Olive oil
• Coarse salt and freshly ground black pepper
• Parmesan cheese

DIRECTIONS

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.

Serves 4.

Boxty (Potato Potato Pancakes)

INGREDIENTS

• 1/2 lb Raw potato
• 1/2 lb Mashed potato
• 1/2 lb Plain flour
• Milk
• 1 Egg
• Salt and pepper

DIRECTIONS


1. Grate the raw potatoes and mix them with the cooked mashed potatoes.
2. Add salt, pepper and flour.
3. Beat the egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
4. Drop by tablespoonfuls onto a hot griddle or frying pan.
5. Cook over a moderate heat for 3-4 minutes on each side.
6. Serve with a tart apple sauce, or as part of an Breakfast Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread, etc.

Maast-o-Khiar (Iranian Cucumber Yogurt)

An easy to make side dish for biryani

INGREDIENTS

• Yogurt, 500 grams
• Cucumber, 1/2 small (grated)
• Onion, one small (grated)
• Mint, 2 teaspoons
• Salt
• Black pepper

DIRECTIONS

1. Beat yogurt well until it flows smoothly.
2. If fresh mint is used, it should be finely chopped.
3. Add mint, grated onion and cucumber, salt and pepper to yogurt and mix well.
4. Leave in the refrigerator for two hours, then serve.
5. Maast-o-Khiar makes a delicious side-dish.