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Pasta Tuscana


- 3 chicken breasts, cut in slices

- 2 garlic cloves

- rosemary

- ½ red bell pepper, cut into long slices

- 5 sun dried tomatoes cut into long slices

- 1 cup Al Marai cooking cream

- spices: red chili flakes, paprika, Italian herbs, salt and pepper

- parmesan cheese


- 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


- 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


- 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


- 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


- 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


- 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


- 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


- 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


- 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


- 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


-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.


- 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


Serve with Signature French Vanilla Ice cream, plus caramel sauce