- spices: red chili flakes, paprika, Italian herbs, salt and pepper
- parmesan cheese
Directions
- Boil ½ a box penne pasta
- in pan, we fry chicken with olive oil, rosemary, then add garlic and spices and stir
- add in the red bell pepper, and sun-dried tomato, and stir for 5 minutes until pepper is soft and chicken is well cooked
- add cooking cream, spinach, parmesan and stir until cream boils, then add pasta and stir for two minutes until pasta absorbs the flavors
- serve with a dash of cheese
Bulgur & Sundried Tomato Salad
Ingredients
- two cups of smooth Bulgur
- 1 cup of sun dried tomato cut into slices
- ½ cup of fresh pomegranate
- ½ cup of parsley, minced smoothly
- ½ cup of dill, minced smoothly
- ¼ cup of mint, minced smoothly
Directions
- put bulgur in lukewarm water for 30 minutes, then sift
- in a big bowl, we add the Bulgur and season with salad dressing
Creamy Italian Tomato Soup
Ingredients
- 4 tomatoes, cut in big cubes
- 4 fresh basil leaves, minced
- 3 garlic cloves
- one big onion, cut into cubes
- 1 tablespoon tomato puree
- 2 cups chicken broth
- ½ cup Al Marai cooking cream
- 1 tsp dried oregano
- 1 tsp sugar
- Salt & pepper to taste
- shredded parmesan
- toasted bread for serving
Directions
- in a pot, we add olive oil, then add onions, garlic and tomatoes, and stir until softened
- add tomato puree and all spices, then add sugar
- add chicken broth, and let boil for 10 minutes
- with a hand mixer, stir in the soup until smooth
- let the soup boil, add cooking cream, let boil for extra two minutes
- if soup is thick, add more water as needed
- serve with toasted bread, sprinkle soup with parmesan and some basil leave and a dash of cooking cream
Cheesecake With Berries Compote
For The Biscuit Base
- two cups minced biscuits
- ½ cup shredded and roasted almonds
- ½ cup roasted coconut
- ¼ cup brown sugar
- dash of salt
- 50 grams melted butter
Directions
- Mix all ingredient together until firm
For Cream Cheese Layer
- 1 cup cold Al Marai whipping cream
- 560-gram room temperature cream cheese
- 1 lemon juice and zest
- 1 cup powder sugar
- 1 tsp vanilla
Directions
- whip the cream until it doubles in size, and becomes firm
- whip with sugar, lemon, and vanilla until creamy
- add the cream slowly to the cream cheese and fold until mixed well
- leave in fridge to cool
Berries Compote
- 2 cups of mixed berries (raspberries, blueberries, blackberries, and strawberries)
- ½ cup sugar
- ½ lemon juice and zest
- 1 tsp vanilla
Directions
- we put all ingredients on medium heat, and stir until the berries dissolves into sauce
- boil for 10 minutes until all berries softens
- we mix the berries in a mixer until mix is fully smooth
- let it cool in fridge
Serving instructions
- in a glass cup, add the biscuit as first layer, then a layer of cream cheese and drizzle with berry compote and repeat layers
- decorate the plate with remainder of berries compote and some fresh berries
Creme Brulee With Saffron And Cardamom
Ingredients
- 5 egg yolks
- ½ cup of sugar
- 2 cups of Al Marai whipping cream
- 1 tsp vanilla
- ¼ tsp of minced cardamom
- ¼ tsp of minced saffron
- sugar to caramelize
Directions
- heat the whipping cream on low heat until hot without boiling
- add saffron and cardamom to the cream and stir well
- in a bowl, whisk eggs with sugar and vanilla until the mix is light and creamy
- add the whipping cream slowly to the eggs and move well until all ingredients is mixed
- remove cream clots from the mix if any
- pour the mix into ceramic ramekins, in a hot water bath, leave in the over to bake in 150 degrees, for 30 minutes. Leave to cool for 2-4 hours in fridge
- to serve, sprinkle with sugar and torch until caramelized
Skillet Lasagna
Ingredients
-1 Tbsp
- 1 small onion, finely shopped
- 3 garlic cloves, minced
- ½ cup of parsley, minced smoothly
- 500g ground beef
- ½ tsp salt
- ¼ tsp black pepper
- 1400g Signature Select diced tomatoes can
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 can Al Marai evaporated milk (170g)
- 12-14 no boil lasagna noodles (250g)
- 12-14 no boil lasagna noodles (250g)
- 1 cup AlMarai shredded mozzarella cheese.
Directions
- Heat olive oil in a large cast iron skillet. Once hot, add the diced onions and cook for a few minutes until softened. Add garlic and cook for another minute.
- Add the ground beef to the skillet, and brown. Once beef has cooked through, drain the fat, then stir in the seven spices, salt and pepper.
- Add the diced tomatoes, and tomato sauce and mix to combine. Stir in the basil, oregano, salt and pepper.
- Add the evaporated milk- anywhere between 1/2 can to a full can depending on how creamy you want the sauce. Stir again.
- Break the lasagna noodles over the skillet into the sauce. Press the noodles down into the sauce to cover them as much as possible. Cover the skillet with a lid, and simmer on medium for 15-20 minutes until noodles have cooked through.
- Add a handful of mozzarella cheese and stir to combine, Top the lasagna with the rest of the shredded mozzarella cheese. If you like, place the skillet in the oven for a few minutes on broil to get the top golden brown and bubbly.Enjoy!
Apple Crisp
For The Apple Filling
- 6 medium apples
- 3 tbsp sugar (I used Signature granulated)
- 1.5 tsp ground cinnamon
- Squeeze lemon juice
For The Topping
- 1 cup of flour
- 1 cup brown sugar (Signature light brown)
- 3/4 cup oats (Signature quick cooking)
- 1 stick so™ened bušer (113g)
- 1/2 tsp cinnamon
- Pinch salt
Directions
Serve with Signature French Vanilla Ice cream, plus caramel sauce
