Basil Labneh Sandwich with Refreshing Vegetables Recipe

Photo: Basil Labneh Sandwich with Refreshing Vegetables Recipe

Ingredients (1 persons)

1.00 pc Baguette Bread
50.00 g Labneh
3.00 g Knorr Mise en Place Basil

Sandwich filling
10.00 g Olives sliced green olives
Tomato sliced
Lettuce 1 piece romaine lettuce
2.00 g Mint Leaves fresh
5.00 g Spring Onion sliced
Olive Oil

Preparation

1. Mix Labneh with basil primerba
2. Open baguette bread in the middle
3. Spread Labneh mix inside the bread. Place olives, Lettuce, fresh tomato, mint leaves and spring onions. Drizzle with touch of olive oil
4. Heat sandwich in the toaster. Ready to serve

From Unilever Food Solutions

More from the Lebanese Recipes Kitchen:

Turkish lamb, feta & spinach melts
Lamb and pistachio pizzas with pomegranate molasses
Spicy lamb flatbread pizzas 
Middle Eastern-style pizza  
Lahm bi ajine: Minced lamb pizza  
Turkish Pizza      


Save and share Basil Labneh Sandwich with Refreshing Vegetables Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Basil Labneh Sandwich with Refreshing Vegetables Recipe

Ingredients (1 persons)

1.00 pc Baguette Bread
50.00 g Labneh
3.00 g Knorr Mise en Place Basil

Sandwich filling
10.00 g Olives sliced green olives
Tomato sliced
Lettuce 1 piece romaine lettuce
2.00 g Mint Leaves fresh
5.00 g Spring Onion sliced
Olive Oil

Preparation

1. Mix Labneh with basil primerba
2. Open baguette bread in the middle
3. Spread Labneh mix inside the bread. Place olives, Lettuce, fresh tomato, mint leaves and spring onions. Drizzle with touch of olive oil
4. Heat sandwich in the toaster. Ready to serve

From Unilever Food Solutions

More from the Lebanese Recipes Kitchen:

Turkish lamb, feta & spinach melts
Lamb and pistachio pizzas with pomegranate molasses
Spicy lamb flatbread pizzas 
Middle Eastern-style pizza  
Lahm bi ajine: Minced lamb pizza  
Turkish Pizza      


Save and share Basil Labneh Sandwich with Refreshing Vegetables Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Welsh rarebit muffins recipe

Photo: Welsh rarebit muffins recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Welsh rarebit muffins recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

Get the kids to help make these yummy muffins, perfect for lunchboxes

Easy 
Makes 12
Prep 15 mins
Cook 25 mins

Ingredients

225g self-raising flour
50g plain flour
1 tsp baking powder
½ level tsp bicarbonate of soda
¼ tsp salt
½ level tsp mustard powder
100g strong cheese , half grated, half cubed
6 tbsp vegetable oil
150g Greek yogurt
125ml milk
1 egg
1 tbsp Worcestershire sauce

Method

Heat oven to 200C/fan 180C/gas 6.

Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.

In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.
 
Combine all the ingredients and divide between the muffin cases in the muffin tin.
 
Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.
 
What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.

Nutrition Per serving

189 kcalories, protein 6.0g, carbohydrate 19.0g, fat 11.0 g, saturated fat 4.0g, fibre 1.0g, sugar 1.0g, salt 0.79 g

Recipe from Good Food magazine, March 2007.
 
More kids meals from the Lebanese recipes Kitchen:             

Chicken chow mein 
Baked potato with cheesy mince
Sticky ribs with roast potato salad 
Rainbow cookies  
Squished tomato pasta sauce 
Baked dippy eggs 
 
Save and share Welsh rarebit muffins recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Welsh rarebit muffins recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Welsh rarebit muffins recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

Get the kids to help make these yummy muffins, perfect for lunchboxes

Easy 
Makes 12
Prep 15 mins
Cook 25 mins

Ingredients

225g self-raising flour
50g plain flour
1 tsp baking powder
½ level tsp bicarbonate of soda
¼ tsp salt
½ level tsp mustard powder
100g strong cheese , half grated, half cubed
6 tbsp vegetable oil
150g Greek yogurt
125ml milk
1 egg
1 tbsp Worcestershire sauce

Method

Heat oven to 200C/fan 180C/gas 6.

Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.

In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.
 
Combine all the ingredients and divide between the muffin cases in the muffin tin.
 
Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.
 
What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.

Nutrition Per serving

189 kcalories, protein 6.0g, carbohydrate 19.0g, fat 11.0 g, saturated fat 4.0g, fibre 1.0g, sugar 1.0g, salt 0.79 g

Recipe from Good Food magazine, March 2007.
 
More kids meals from the Lebanese recipes Kitchen:             

Chicken chow mein 
Baked potato with cheesy mince
Sticky ribs with roast potato salad 
Rainbow cookies  
Squished tomato pasta sauce 
Baked dippy eggs 
 
Save and share Welsh rarebit muffins recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Chicken chow mein recipe

Photo: Chicken chow mein recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Chicken chow mein recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

Easy
Serves 2
Prep 30 mins
Cook 35 mins

As part of our 'Cooking with Auntie Sara' series, Sara Buenfeld shows the kids how to make the classic takeaway favourite

Ingredients
 
FOR THE SAUCE

thumb-size piece fresh root ginger
2 garlic cloves
3 tbsp tomato ketchup
2 tbsp oyster sauce
2 tbsp reduced-salt soy sauce

FOR THE NOODLES

1 large red pepper
5 spring onions
half a 400g bag beansprouts
1 large or 2 small chicken breasts
3 nests medium egg noodles
1 tbsp sunflower oil

Method

Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.
 
Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
 
Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.
 
With everything prepared, you can now start cooking. Heat the wok - it's hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.
 
Pour the sauce into the wok and stir well until bubbling.
 
Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls - an easy way is to use tongs.

Recipe from Good Food magazine, September 2008.
Recipe by Sara Buenfeld 

More kids meals from the Lebanese recipes Kitchen:             

Baked potato with cheesy mince
Sticky ribs with roast potato salad 
Rainbow cookies  
Squished tomato pasta sauce 
Baked dippy eggs 
Strawberry jellies    

Save and share Chicken chow mein recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Chicken chow mein recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Chicken chow mein recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

Easy
Serves 2
Prep 30 mins
Cook 35 mins

As part of our 'Cooking with Auntie Sara' series, Sara Buenfeld shows the kids how to make the classic takeaway favourite

Ingredients
 
FOR THE SAUCE

thumb-size piece fresh root ginger
2 garlic cloves
3 tbsp tomato ketchup
2 tbsp oyster sauce
2 tbsp reduced-salt soy sauce

FOR THE NOODLES

1 large red pepper
5 spring onions
half a 400g bag beansprouts
1 large or 2 small chicken breasts
3 nests medium egg noodles
1 tbsp sunflower oil

Method

Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.
 
Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
 
Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.
 
With everything prepared, you can now start cooking. Heat the wok - it's hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.
 
Pour the sauce into the wok and stir well until bubbling.
 
Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls - an easy way is to use tongs.

Recipe from Good Food magazine, September 2008.
Recipe by Sara Buenfeld 

More kids meals from the Lebanese recipes Kitchen:             

Baked potato with cheesy mince
Sticky ribs with roast potato salad 
Rainbow cookies  
Squished tomato pasta sauce 
Baked dippy eggs 
Strawberry jellies    

Save and share Chicken chow mein recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Baked potato with cheesy mince recipe

Photo: Baked potato with cheesy mince recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Baked potato with cheesy mince recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

A satifying supper and healthy favourite.

Easy
Serves 4
Ready in around 1 hour

Ingredients

2 tbsp olive oil
1 finely chopped onion
1 crushed garlic clove
1 carrot , finely diced
1 celery stick
450g minced lamb
2 tbsp sun-dried tomato paste
1 tbsp Worcestershire sauce
300ml beef stock
2 tsp cornflour
2 tsp water
baked potato with grated cheddar, to serve

Method

Heat the olive oil in a large pan and fry the onion, garlic, diced carrot and celery stick for 6-8 minutes. Stir in the minced lamb and cook for 3-4 minutes until browned, then add the sun-dried tomato paste and Worcestershire sauce. Stir in the beef stock and cover and simmer for 35-40 minutes until very tender. Season well. Mix the cornflour with cold water to a paste, stir in and cook for 1 minute. Serve over baked potatoes and top with grated cheddar.

Recipe from Good Food magazine, May 2003.
 
More kids meals from the Lebanese recipes Kitchen:             

Sticky ribs with roast potato salad 
Rainbow cookies  
Squished tomato pasta sauce 
Baked dippy eggs 
Strawberry jellies 
Ready-to-go wraps 
 
Save and share Baked potato with cheesy mince recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Baked potato with cheesy mince recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Baked potato with cheesy mince recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

A satifying supper and healthy favourite.

Easy
Serves 4
Ready in around 1 hour

Ingredients

2 tbsp olive oil
1 finely chopped onion
1 crushed garlic clove
1 carrot , finely diced
1 celery stick
450g minced lamb
2 tbsp sun-dried tomato paste
1 tbsp Worcestershire sauce
300ml beef stock
2 tsp cornflour
2 tsp water
baked potato with grated cheddar, to serve

Method

Heat the olive oil in a large pan and fry the onion, garlic, diced carrot and celery stick for 6-8 minutes. Stir in the minced lamb and cook for 3-4 minutes until browned, then add the sun-dried tomato paste and Worcestershire sauce. Stir in the beef stock and cover and simmer for 35-40 minutes until very tender. Season well. Mix the cornflour with cold water to a paste, stir in and cook for 1 minute. Serve over baked potatoes and top with grated cheddar.

Recipe from Good Food magazine, May 2003.
 
More kids meals from the Lebanese recipes Kitchen:             

Sticky ribs with roast potato salad 
Rainbow cookies  
Squished tomato pasta sauce 
Baked dippy eggs 
Strawberry jellies 
Ready-to-go wraps 
 
Save and share Baked potato with cheesy mince recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Yummy Molasses Crackles Recipe

Photo: Yummy Molasses Crackles Recipe

Whether it's for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Yummy Molasses Crackles recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!

Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.

About 3 dozen cookies

Active Time: 15 minutes

Total Time: 1 1/2 hours

Ingredients

1/4 cup unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped

Preparation

Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Per cookie: 79 calories; 1 g fat ( 1 g sat , 0 g mono ); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other)
From EatingWell: November/December 2008  

More lunch Box Ideas from the Lebanese Recipes Kitchen:     

Macaroni and vegetable frittatas 
Vegie meatball sandwiches 
Peach & yoghurt slice 
Cheese and tomato muffins 
Creamy pasta salad 
Salmon sushi rolls

Save and share Yummy Molasses Crackles Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Yummy Molasses Crackles Recipe

Whether it's for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Yummy Molasses Crackles recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!

Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.

About 3 dozen cookies

Active Time: 15 minutes

Total Time: 1 1/2 hours

Ingredients

1/4 cup unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped

Preparation

Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Per cookie: 79 calories; 1 g fat ( 1 g sat , 0 g mono ); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other)
From EatingWell: November/December 2008  

More lunch Box Ideas from the Lebanese Recipes Kitchen:     

Macaroni and vegetable frittatas 
Vegie meatball sandwiches 
Peach & yoghurt slice 
Cheese and tomato muffins 
Creamy pasta salad 
Salmon sushi rolls

Save and share Yummy Molasses Crackles Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Oatmeal Chocolate Chip Cookies Recipe

Photo: Oatmeal Chocolate Chip Cookies Recipe

Whether it's for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Oatmeal Chocolate Chip Cookies recipe. Browse a wonderful collection of lunch box ideas both kids and adults will love! 

These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic.

About 45 cookies

Active Time: 15 minutes

Total Time: 1 hour

Ingredients

2 cups rolled oats, (not quick-cooking)
1/2 cup whole-wheat pastry flour, (see Ingredient Note)
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini, (see Ingredient Note)
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts

Preparation

Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined"the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.

With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.

Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.

Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

Nutrition

Per cookie: 102 calories; 5 g fat ( 2 g sat , 1 g mono ); 7 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 45 mg sodium; 53 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat

From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005) 

Save and share Oatmeal Chocolate Chip Cookies

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Oatmeal Chocolate Chip Cookies Recipe

Whether it's for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Oatmeal Chocolate Chip Cookies recipe. Browse a wonderful collection of lunch box ideas both kids and adults will love! 

These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic.

About 45 cookies

Active Time: 15 minutes

Total Time: 1 hour

Ingredients

2 cups rolled oats, (not quick-cooking)
1/2 cup whole-wheat pastry flour, (see Ingredient Note)
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini, (see Ingredient Note)
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts

Preparation

Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined"the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.

With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.

Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.

Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

Nutrition

Per cookie: 102 calories; 5 g fat ( 2 g sat , 1 g mono ); 7 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 45 mg sodium; 53 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat

From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005) 

Save and share Oatmeal Chocolate Chip Cookies

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Turkey Kibbeh Recipe

Photo: Turkey Kibbeh Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkey Kibbeh Recipe. Enjoy Middle Eastern food and learn how to make Turkey Kibbeh.

Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.

6 servings

Active Time: 30 minutes

Total Time: 1 hour 10 minutes

Ingredients
 
Kibbeh

1/2 cup bulgur
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1/4 cup pine nuts, toasted (see Tip)
1 1/2 pounds 93%-lean ground turkey
1 medium zucchini, finely shredded
2 teaspoons dried marjoram
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Yogurt sauce

1 cup low-fat plain yogurt
1/2 medium cucumber, seeded and diced
1 small tomato, diced
Freshly ground pepper, to taste

Preparation

Preheat oven to 450° F. Coat an 8-inch-square baking dish with cooking spray. Place bulgur in a small bowl and cover with hot water.
Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat; stir in pine nuts.
Drain the bulgur, pressing on it to remove any liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined. Pat half the mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover with foil.
Bake the kibbeh for 30 minutes. Remove the foil and continue baking until an instant-read thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
To prepare yogurt sauce & serve: While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve. Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, cover and freeze for up to 1 month. Defrost in the refrigerator, then reheat in a 350°F oven.

Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 296 calories; 14 g fat ( 3 g sat , 3 g mono ); 67 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 27 g protein; 4 g fiber; 397 mg sodium; 361 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

From EatingWell: June/July 2006
 
More from the Lebanese Recipes Kitchen:

Eggplant and Kibbeh Stew
Kibbeh
Baked Kibbeh
Potato Kibbeh
Lebanese Meat Loaf (Kibbeh)
KIBBEH NAYYEH

Save and share Turkey Kibbeh Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Turkey Kibbeh Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkey Kibbeh Recipe. Enjoy Middle Eastern food and learn how to make Turkey Kibbeh.

Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.

6 servings

Active Time: 30 minutes

Total Time: 1 hour 10 minutes

Ingredients
 
Kibbeh

1/2 cup bulgur
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1/4 cup pine nuts, toasted (see Tip)
1 1/2 pounds 93%-lean ground turkey
1 medium zucchini, finely shredded
2 teaspoons dried marjoram
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Yogurt sauce

1 cup low-fat plain yogurt
1/2 medium cucumber, seeded and diced
1 small tomato, diced
Freshly ground pepper, to taste

Preparation

Preheat oven to 450° F. Coat an 8-inch-square baking dish with cooking spray. Place bulgur in a small bowl and cover with hot water.
Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat; stir in pine nuts.
Drain the bulgur, pressing on it to remove any liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined. Pat half the mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover with foil.
Bake the kibbeh for 30 minutes. Remove the foil and continue baking until an instant-read thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
To prepare yogurt sauce & serve: While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve. Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, cover and freeze for up to 1 month. Defrost in the refrigerator, then reheat in a 350°F oven.

Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 296 calories; 14 g fat ( 3 g sat , 3 g mono ); 67 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 27 g protein; 4 g fiber; 397 mg sodium; 361 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

From EatingWell: June/July 2006
 
More from the Lebanese Recipes Kitchen:

Eggplant and Kibbeh Stew
Kibbeh
Baked Kibbeh
Potato Kibbeh
Lebanese Meat Loaf (Kibbeh)
KIBBEH NAYYEH

Save and share Turkey Kibbeh Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Monkey tail sandwiches (Chicken and avocado) recipe

Photo: Monkey tail sandwiches (Chicken and avocado)

Need ideas for a kids' party? The Lebanese Recipes Kitchen invites you to try Monkey tail sandwiches (Chicken and avocado) Recipe. Enjoy a stunning collection of kids party food any kid would be impressed by. 

Roll up these exciting and delicious treats for the kids.

Makes
8

Ingredients

2 slices from 1 loaf of white bread, cut lengthways
1/2 large avocado, peeled, mashed
2 teaspoons lemon juice
2/3 cup chopped cooked chicken

Method

Using a serrated knife, remove crust from bread. Using a rolling pin, flatten each slice.

Make chicken and avocado filling Combine avocado and lemon juice in a bowl. Spread 2 slices of bread with avocado mixture. Top with chicken. Starting from 1 short end, roll up bread tightly to enclose filling. Cut each roll into 4 slices.

Place sandwiches, cut-side up, on a large plate. Serve.

Notes

Variations: Fairy monkey tails: Spread 2 slices from 1 loaf of bread with 2 tablespoons cream cheese. Sprinkle with 2 tablespoons 100s and 1000s.

Pizza monkey tails: Spread 2 slices of bread with 1 tablespoon margarine spread or butter. Top each bread slice with 2 slices leg ham and 3 slices tasty cheese. Spread cheese with 2 teaspoons tomato sauce.

Source
Super Food Ideas - March 2010, Page 68
Recipe by Emma Braz
 
More kids party food from the Lebanese recipes Kitchen:         

Party pies 
Chicken and corn party pies  
Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake 
Broccoli tree dip   
 
Save and share Monkey tail sandwiches (Chicken and avocado) recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Monkey tail sandwiches (Chicken and avocado)

Need ideas for a kids' party? The Lebanese Recipes Kitchen invites you to try Monkey tail sandwiches (Chicken and avocado) Recipe. Enjoy a stunning collection of kids party food any kid would be impressed by. 

Roll up these exciting and delicious treats for the kids.

Makes
8

Ingredients

2 slices from 1 loaf of white bread, cut lengthways
1/2 large avocado, peeled, mashed
2 teaspoons lemon juice
2/3 cup chopped cooked chicken

Method

Using a serrated knife, remove crust from bread. Using a rolling pin, flatten each slice.

Make chicken and avocado filling Combine avocado and lemon juice in a bowl. Spread 2 slices of bread with avocado mixture. Top with chicken. Starting from 1 short end, roll up bread tightly to enclose filling. Cut each roll into 4 slices.

Place sandwiches, cut-side up, on a large plate. Serve.

Notes

Variations: Fairy monkey tails: Spread 2 slices from 1 loaf of bread with 2 tablespoons cream cheese. Sprinkle with 2 tablespoons 100s and 1000s.

Pizza monkey tails: Spread 2 slices of bread with 1 tablespoon margarine spread or butter. Top each bread slice with 2 slices leg ham and 3 slices tasty cheese. Spread cheese with 2 teaspoons tomato sauce.

Source
Super Food Ideas - March 2010, Page 68
Recipe by Emma Braz
 
More kids party food from the Lebanese recipes Kitchen:         

Party pies 
Chicken and corn party pies  
Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake 
Broccoli tree dip   
 
Save and share Monkey tail sandwiches (Chicken and avocado) recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Party pies recipe

Photo: Party pies recipe

Need ideas for a kids' party? The Lebanese Recipes Kitchen invites you to try Party pies Recipe. Enjoy a stunning collection of kids party food any kid would be impressed by. 

The pie's the limit when you make a terrific party favourite for now or to freeze later.

Makes
24

Ingredients

2 teaspoons Alfa One rice bran oil
1/2 small brown onion, finely chopped
1 garlic clove, crushed
1 small carrot, peeled, grated
300g lean beef mince
1 tablespoon tomato paste
1 tablespoon plain flour
3/4 cup beef stock
2 teaspoons worcestershire sauce
2 teaspoons fresh thyme leaves
5 sheets frozen shortcrust pastry, partially thawed
1 tablespoon milk
Tomato sauce, to serve

Method

Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic and carrot. Cook, stirring, for 2 minutes or until carrot has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned.

Add tomato paste and flour. Cook, stirring, for 1 minute. Add stock, worcestershire sauce and thyme. Bring to the boil. Reduce heat to low. Cook, stirring, for 6 minutes or until sauce has thickened. Remove from heat. Cool for 10 to 15 minutes.

Preheat oven to 180°C/200°C fan-forced. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Using a 6.5cm cutter, cut 24 rounds from half the pastry sheets. Line prepared pan holes with rounds.

Spoon 1 level tablespoon mince mixture into each pastry case. Using a 6cm cutter, cut 24 rounds from remaining pastry. Top mince mixture with rounds. Press edges together to seal. Using a fork, gently prick top of each pie. Brush tops with milk. Bake for 18 to 20 minutes, swapping trays halfway through cooking, or until pastry is golden and pies heated through. Stand for 1 minute. Serve with tomato sauce.

Notes

Freezer tips: Place cooled pies in a large, airtight container between sheets of baking paper. Freeze for up to 1 month.

To reheat: Preheat oven to 180C/200C fan-forced. Place frozen pies on a baking tray. Bake for 15 to 20 minutes or until heated through. Serve.

Source
Super Food Ideas - September 2010, Page 66
Recipe by Katrina Woodman
 
More kids party food from the Lebanese recipes Kitchen:         

Chicken and corn party pies 
Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake 
Broccoli tree dip 
Birthday cup cakes with cream cheese frosting 
 
Save and share Party pies recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Party pies recipe

Need ideas for a kids' party? The Lebanese Recipes Kitchen invites you to try Party pies Recipe. Enjoy a stunning collection of kids party food any kid would be impressed by. 

The pie's the limit when you make a terrific party favourite for now or to freeze later.

Makes
24

Ingredients

2 teaspoons Alfa One rice bran oil
1/2 small brown onion, finely chopped
1 garlic clove, crushed
1 small carrot, peeled, grated
300g lean beef mince
1 tablespoon tomato paste
1 tablespoon plain flour
3/4 cup beef stock
2 teaspoons worcestershire sauce
2 teaspoons fresh thyme leaves
5 sheets frozen shortcrust pastry, partially thawed
1 tablespoon milk
Tomato sauce, to serve

Method

Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic and carrot. Cook, stirring, for 2 minutes or until carrot has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned.

Add tomato paste and flour. Cook, stirring, for 1 minute. Add stock, worcestershire sauce and thyme. Bring to the boil. Reduce heat to low. Cook, stirring, for 6 minutes or until sauce has thickened. Remove from heat. Cool for 10 to 15 minutes.

Preheat oven to 180°C/200°C fan-forced. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Using a 6.5cm cutter, cut 24 rounds from half the pastry sheets. Line prepared pan holes with rounds.

Spoon 1 level tablespoon mince mixture into each pastry case. Using a 6cm cutter, cut 24 rounds from remaining pastry. Top mince mixture with rounds. Press edges together to seal. Using a fork, gently prick top of each pie. Brush tops with milk. Bake for 18 to 20 minutes, swapping trays halfway through cooking, or until pastry is golden and pies heated through. Stand for 1 minute. Serve with tomato sauce.

Notes

Freezer tips: Place cooled pies in a large, airtight container between sheets of baking paper. Freeze for up to 1 month.

To reheat: Preheat oven to 180C/200C fan-forced. Place frozen pies on a baking tray. Bake for 15 to 20 minutes or until heated through. Serve.

Source
Super Food Ideas - September 2010, Page 66
Recipe by Katrina Woodman
 
More kids party food from the Lebanese recipes Kitchen:         

Chicken and corn party pies 
Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake 
Broccoli tree dip 
Birthday cup cakes with cream cheese frosting 
 
Save and share Party pies recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Chicken and corn party pies recipe

Photo: Chicken and corn party pies recipe

Need ideas for a kids' party? The Lebanese Recipes Kitchen invites you to try Chocolate birthday cake Recipe. Enjoy a stunning collection of kids party food any kid would be impressed by.

Party hearty like a smarty with healthier alternatives to party fare.

Makes
16

Ingredients

1 cup finely chopped cooked chicken
2 x 125g cans creamed corn
3 green onions, thinly sliced
1/3 cup grated reduced-fat tasty cheese
32 slices wholemeal bread (see note)
Olive oil cooking spray

Method

Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray. Place chicken, corn, onion and cheese in a bowl. Season with pepper. Stir to combine.

Using a 9cm round cutter, cut 1 round from the centre of each bread slice (see tip for leftovers idea).

Spoon 1 heaped tablespoon chicken mixture in the centre of 1 round. Top with another round. Using your fingertips, pinch edges together to seal. Place on prepared baking tray. Repeat with remaining chicken mixture and bread rounds. Spray with oil. Season with pepper.

Bake for 20 minutes or until golden and crisp. Serve.

Notes

You'll need 2 x 700g loaves large sliced sandwich bread.

Tip: You can make fresh breadcrumbs from crusts. Process and place in a snaplock bag. Freeze for up to 3 months.

Source
Super Food Ideas - September 2010, Page 74
Recipe by Claire Brookman 

More kids party food from the Lebanese recipes Kitchen:          

Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake 
Broccoli tree dip 
Birthday cup cakes with cream cheese frosting 
Big blue truck cake 

Save and share Chicken and corn party pies recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Chicken and corn party pies recipe

Need ideas for a kids' party? The Lebanese Recipes Kitchen invites you to try Chocolate birthday cake Recipe. Enjoy a stunning collection of kids party food any kid would be impressed by.

Party hearty like a smarty with healthier alternatives to party fare.

Makes
16

Ingredients

1 cup finely chopped cooked chicken
2 x 125g cans creamed corn
3 green onions, thinly sliced
1/3 cup grated reduced-fat tasty cheese
32 slices wholemeal bread (see note)
Olive oil cooking spray

Method

Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray. Place chicken, corn, onion and cheese in a bowl. Season with pepper. Stir to combine.

Using a 9cm round cutter, cut 1 round from the centre of each bread slice (see tip for leftovers idea).

Spoon 1 heaped tablespoon chicken mixture in the centre of 1 round. Top with another round. Using your fingertips, pinch edges together to seal. Place on prepared baking tray. Repeat with remaining chicken mixture and bread rounds. Spray with oil. Season with pepper.

Bake for 20 minutes or until golden and crisp. Serve.

Notes

You'll need 2 x 700g loaves large sliced sandwich bread.

Tip: You can make fresh breadcrumbs from crusts. Process and place in a snaplock bag. Freeze for up to 3 months.

Source
Super Food Ideas - September 2010, Page 74
Recipe by Claire Brookman 

More kids party food from the Lebanese recipes Kitchen:          

Chocolate birthday cake 
Cheesy popcorn 
Butterfly garden cake 
Broccoli tree dip 
Birthday cup cakes with cream cheese frosting 
Big blue truck cake 

Save and share Chicken and corn party pies recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Frozen yoghurt pops recipe

Photo: Frozen yoghurt pops recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Frozen yoghurt pops Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Frozen yoghurt pops.

Makes
8

Equipment
You'll need an 8-hole, 1/4 cup-capacity plastic ice-block mould.

Ingredients

1 1/3 cups light plain Greek-style yoghurt
1/3 cup caster sugar
1 cup frozen raspberries, thawed
4 passionfruit, halved

Method

Whisk yoghurt and sugar together in a bowl until sugar has dissolved. Spoon half the mixture into a separate bowl.

Place raspberries in a sieve over a bowl. Using the back of a spoon, press raspberries through sieve until there is 1/4 cup of puree. Discard pulp. Add puree to 1 bowl of yoghurt mixture. Stir to combine. Add passionfruit pulp to remaining yoghurt mixture. Stir to combine.

Spoon raspberry mixture into 4 moulds. Repeat with passionfruit mixture. Place lids in position (alternatively, press a paddle pop stick in the centre of each mould). Freeze for 4 hours or until frozen.

To remove from moulds, run under warm water for 3 seconds. Serve.

Source
Super Food Ideas - April 2009, Page 70
Recipe by Claire Brookman
   
More from the Lebanese Recipes Kitchen:            

Yoghurt crunch
Turkish delight and yoghurt bavarois with raspberry syrup  
Turkish Halwa  
Pistachio Delight 
Mohallabiah Strawberries Cake 
Pistachio Baklawa 

Save and share Frozen yoghurt pops recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Frozen yoghurt pops recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Frozen yoghurt pops Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Frozen yoghurt pops.

Makes
8

Equipment
You'll need an 8-hole, 1/4 cup-capacity plastic ice-block mould.

Ingredients

1 1/3 cups light plain Greek-style yoghurt
1/3 cup caster sugar
1 cup frozen raspberries, thawed
4 passionfruit, halved

Method

Whisk yoghurt and sugar together in a bowl until sugar has dissolved. Spoon half the mixture into a separate bowl.

Place raspberries in a sieve over a bowl. Using the back of a spoon, press raspberries through sieve until there is 1/4 cup of puree. Discard pulp. Add puree to 1 bowl of yoghurt mixture. Stir to combine. Add passionfruit pulp to remaining yoghurt mixture. Stir to combine.

Spoon raspberry mixture into 4 moulds. Repeat with passionfruit mixture. Place lids in position (alternatively, press a paddle pop stick in the centre of each mould). Freeze for 4 hours or until frozen.

To remove from moulds, run under warm water for 3 seconds. Serve.

Source
Super Food Ideas - April 2009, Page 70
Recipe by Claire Brookman
   
More from the Lebanese Recipes Kitchen:            

Yoghurt crunch
Turkish delight and yoghurt bavarois with raspberry syrup  
Turkish Halwa  
Pistachio Delight 
Mohallabiah Strawberries Cake 
Pistachio Baklawa 

Save and share Frozen yoghurt pops recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Sticky ribs with roast potato salad recipe

Photo: Sticky ribs with roast potato salad recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Sticky ribs with roast potato salad recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

When the kids have friends over, this stack of ribs and spuds is a cheap, crowd-pleasing, prepare-ahead option

Easy
Serves 8
Prep 20 mins
Cook 2 hrs 30 mins

Ingredients

3 racks pork spare ribs, or about 1.5kg/3lb 5oz single pork spare ribs
1 small onion , diced
1 tbsp olive oil
1 garlic clove , crushed
2 tbsp smoked paprika
1 tsp mild chilli powder
300ml tomato passata
2 tbsp tomato purée
150ml cider, white or red wine vinegar
125g dark muscovado sugar

FOR THE POTATOES

1½ kg new potatoes , skin on
2 tbsp olive oil
1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
2 tbsp white or red wine vinegar

Method

Heat oven to 150C/130C fan/gas 2. Put the ribs in a roasting tin in a single layer and just cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook. 

Meanwhile, fry the onion in the oil in a pan until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.
 
Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above. Turn the ribs and potatoes halfway, until both are nicely browned all over. Tip the potatoes into a large bowl sprinkle with the vinegar and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping.

Nutrition Per serving

444 kcalories, protein 23g, carbohydrate 52g, fat 17 g, saturated fat 5g, fibre 2g, sugar 21g, salt 0.51 g

Recipe from Good Food magazine, August 2010. 

More kids meals from the Lebanese recipes Kitchen:             

Rainbow cookies 
Squished tomato pasta sauce 
Baked dippy eggs 
Strawberry jellies 
Ready-to-go wraps 
Mini chicken bagel burgers   

Save and share Sticky ribs with roast potato salad recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Sticky ribs with roast potato salad recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Sticky ribs with roast potato salad recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

When the kids have friends over, this stack of ribs and spuds is a cheap, crowd-pleasing, prepare-ahead option

Easy
Serves 8
Prep 20 mins
Cook 2 hrs 30 mins

Ingredients

3 racks pork spare ribs, or about 1.5kg/3lb 5oz single pork spare ribs
1 small onion , diced
1 tbsp olive oil
1 garlic clove , crushed
2 tbsp smoked paprika
1 tsp mild chilli powder
300ml tomato passata
2 tbsp tomato purée
150ml cider, white or red wine vinegar
125g dark muscovado sugar

FOR THE POTATOES

1½ kg new potatoes , skin on
2 tbsp olive oil
1-2 rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
2 tbsp white or red wine vinegar

Method

Heat oven to 150C/130C fan/gas 2. Put the ribs in a roasting tin in a single layer and just cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook. 

Meanwhile, fry the onion in the oil in a pan until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.
 
Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above. Turn the ribs and potatoes halfway, until both are nicely browned all over. Tip the potatoes into a large bowl sprinkle with the vinegar and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping.

Nutrition Per serving

444 kcalories, protein 23g, carbohydrate 52g, fat 17 g, saturated fat 5g, fibre 2g, sugar 21g, salt 0.51 g

Recipe from Good Food magazine, August 2010. 

More kids meals from the Lebanese recipes Kitchen:             

Rainbow cookies 
Squished tomato pasta sauce 
Baked dippy eggs 
Strawberry jellies 
Ready-to-go wraps 
Mini chicken bagel burgers   

Save and share Sticky ribs with roast potato salad recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Rainbow cookies recipe

Photo: Rainbow cookies recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Rainbow cookies Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

These colourful cookies are bound to be a big hit with kids and adults alike

Easy
Makes 22
Prep 25 - 30 mins
Cook 15 mins
Freezable
Raw dough or un-iced baked biscuits can be frozen

Ingredients

175g softened butter
50g golden caster sugar
50g icing sugar
2 egg yolks
2 tsp vanilla extract
300g plain flour
zest and juice 1 orange
140g icing sugar , sifted
sprinkles , to decorate

Method

Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.

Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.

Nutrition per serving

168 kcalories, protein 2g, carbohydrate 26g, fat 7 g, saturated fat 4g, fibre 0g, sugar 15g, salt 0.1 g

Recipe from Good Food magazine, August 2010. 

More kids meals from the Lebanese recipes Kitchen:              

Squished tomato pasta sauce 
Baked dippy eggs 
Strawberry jellies 
Ready-to-go wraps 
Mini chicken bagel burgers  
Lemon curd & blueberry loaf cake    

Save and share Rainbow cookies recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Rainbow cookies recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Rainbow cookies Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

These colourful cookies are bound to be a big hit with kids and adults alike

Easy
Makes 22
Prep 25 - 30 mins
Cook 15 mins
Freezable
Raw dough or un-iced baked biscuits can be frozen

Ingredients

175g softened butter
50g golden caster sugar
50g icing sugar
2 egg yolks
2 tsp vanilla extract
300g plain flour
zest and juice 1 orange
140g icing sugar , sifted
sprinkles , to decorate

Method

Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.

Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.

Nutrition per serving

168 kcalories, protein 2g, carbohydrate 26g, fat 7 g, saturated fat 4g, fibre 0g, sugar 15g, salt 0.1 g

Recipe from Good Food magazine, August 2010. 

More kids meals from the Lebanese recipes Kitchen:              

Squished tomato pasta sauce 
Baked dippy eggs 
Strawberry jellies 
Ready-to-go wraps 
Mini chicken bagel burgers  
Lemon curd & blueberry loaf cake    

Save and share Rainbow cookies recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Squished tomato pasta sauce recipe

Photo: Squished tomato pasta sauce recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Squished tomato pasta sauce Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

Help kids aged 3-6 make their own superhealthy fresh tomato sauce to go with pasta.

Easy
Serves 2
Prep 30 mins
Vegetarian

Ingredients

12 cherry tomatoes
2 ordinary tomatoes , halved
4 basil leaves
small bunch chives
8 black or green olives , stoned (optional)
olive oil , for drizzling
200g pasta , cooked and kept warm
cheddar or Parmesan , grated

Method

Put the cherry tomatoes into a large bowl, reach down into the bowl and squeeze each one hard until it bursts (mind out, they'll squirt!). Pull the tomatoes into pieces.
 
Squeeze the halved tomatoes on a lemon squeezer to make as much juice as you can. Pour this into the bowl. (Grown-ups, the squeezed halves can be used up in a stew or soup.)
 
Snip the basil and chives into the bowl using your scissors, or tear them into pieces. Then, if you are using them, snip or pull the olives in half and throw them in, too.
 
Add a dribble of olive oil, then ask your grown-up helper to put the cooked pasta into two bowls, spoon your sauce on top and sprinkle with the cheese

Try

Variations

If your child is able, they can do all their own chopping and slicing; very little ones will enjoy the squishing. You can vary what goes into the sauce. If herbs are a step too far, stick to tomatoes and the vegetables your child enjoys, such as red pepper or cooked peas. If you'd like to add more protein, try chopped cooked chicken or bacon.

Nutrition per serving

472 kcalories, protein 17g, carbohydrate 80g, fat 12 g, saturated fat 4g, fibre 5g, sugar 7g, salt 0.34 g

Recipe from Good Food magazine, August 2010.     

More kids meals from the Lebanese recipes Kitchen:             

Baked dippy eggs 
Strawberry jellies 
Ready-to-go wraps 
Mini chicken bagel burgers  
Lemon curd & blueberry loaf cake  
Sausage & bean pot    

Save and share Squished tomato pasta saucerecipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Squished tomato pasta sauce recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Squished tomato pasta sauce Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

Help kids aged 3-6 make their own superhealthy fresh tomato sauce to go with pasta.

Easy
Serves 2
Prep 30 mins
Vegetarian

Ingredients

12 cherry tomatoes
2 ordinary tomatoes , halved
4 basil leaves
small bunch chives
8 black or green olives , stoned (optional)
olive oil , for drizzling
200g pasta , cooked and kept warm
cheddar or Parmesan , grated

Method

Put the cherry tomatoes into a large bowl, reach down into the bowl and squeeze each one hard until it bursts (mind out, they'll squirt!). Pull the tomatoes into pieces.
 
Squeeze the halved tomatoes on a lemon squeezer to make as much juice as you can. Pour this into the bowl. (Grown-ups, the squeezed halves can be used up in a stew or soup.)
 
Snip the basil and chives into the bowl using your scissors, or tear them into pieces. Then, if you are using them, snip or pull the olives in half and throw them in, too.
 
Add a dribble of olive oil, then ask your grown-up helper to put the cooked pasta into two bowls, spoon your sauce on top and sprinkle with the cheese

Try

Variations

If your child is able, they can do all their own chopping and slicing; very little ones will enjoy the squishing. You can vary what goes into the sauce. If herbs are a step too far, stick to tomatoes and the vegetables your child enjoys, such as red pepper or cooked peas. If you'd like to add more protein, try chopped cooked chicken or bacon.

Nutrition per serving

472 kcalories, protein 17g, carbohydrate 80g, fat 12 g, saturated fat 4g, fibre 5g, sugar 7g, salt 0.34 g

Recipe from Good Food magazine, August 2010.     

More kids meals from the Lebanese recipes Kitchen:             

Baked dippy eggs 
Strawberry jellies 
Ready-to-go wraps 
Mini chicken bagel burgers  
Lemon curd & blueberry loaf cake  
Sausage & bean pot    

Save and share Squished tomato pasta saucerecipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Baked dippy eggs Recipe

Photo: Baked dippy eggs Recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Baked dippy eggs Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

This fun, easy recipe has been specially created for children aged 3-6 - so they can make you breakfast.

Easy
Makes 4
Prep 15 - 20 mins
Cook 20 mins

Ingredients

1 large slice of ham
8 small spinach leaves
8 cherry tomatoes
4 eggs
1 matchbox-size piece of cheese
4 slices of bread , toasted, buttered and cut into dippers to eat with them

Method

Ask a grown-up helper to switch the oven on to 180C/160C fan/gas 4. Put 4 ramekins in front of you. Cut the ham and spinach into strips with your scissors. Put some in each ramekin.
Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.
Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs.
Grate the cheese and sprinkle some on top of each egg. Ask a grown-up helper to put them in the oven on an oven tray for 15-18 minutes or until the egg white has set.

Try

Equipment

You'll need a pair of children's scissors - decent plastic ones are good. A rotary grater is kinder to little knuckles.

Vary the veg

You can easily vary the vegetables in this dish depending on what your child likes. Frozen sweetcorn, frozen peas, snipped red or yellow pepper or spring onions all work well.

Nutrition per serving

304 kcalories, protein 17g, carbohydrate 23g, fat 17 g, saturated fat 8g, fibre 2g, sugar 3g, salt 1.49 g

Recipe from Good Food magazine, April 2010.   

More kids meals from the Lebanese recipes Kitchen:            

Strawberry jellies 
Ready-to-go wraps 
Mini chicken bagel burgers  
Lemon curd & blueberry loaf cake  
Sausage & bean pot  
Birthday biscuits    

Save and share Baked dippy eggs recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Baked dippy eggs Recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Baked dippy eggs Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

This fun, easy recipe has been specially created for children aged 3-6 - so they can make you breakfast.

Easy
Makes 4
Prep 15 - 20 mins
Cook 20 mins

Ingredients

1 large slice of ham
8 small spinach leaves
8 cherry tomatoes
4 eggs
1 matchbox-size piece of cheese
4 slices of bread , toasted, buttered and cut into dippers to eat with them

Method

Ask a grown-up helper to switch the oven on to 180C/160C fan/gas 4. Put 4 ramekins in front of you. Cut the ham and spinach into strips with your scissors. Put some in each ramekin.
Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.
Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs.
Grate the cheese and sprinkle some on top of each egg. Ask a grown-up helper to put them in the oven on an oven tray for 15-18 minutes or until the egg white has set.

Try

Equipment

You'll need a pair of children's scissors - decent plastic ones are good. A rotary grater is kinder to little knuckles.

Vary the veg

You can easily vary the vegetables in this dish depending on what your child likes. Frozen sweetcorn, frozen peas, snipped red or yellow pepper or spring onions all work well.

Nutrition per serving

304 kcalories, protein 17g, carbohydrate 23g, fat 17 g, saturated fat 8g, fibre 2g, sugar 3g, salt 1.49 g

Recipe from Good Food magazine, April 2010.   

More kids meals from the Lebanese recipes Kitchen:            

Strawberry jellies 
Ready-to-go wraps 
Mini chicken bagel burgers  
Lemon curd & blueberry loaf cake  
Sausage & bean pot  
Birthday biscuits    

Save and share Baked dippy eggs recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Strawberry jellies recipe

Photo: Strawberry jellies recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Strawberry jellies Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals. 

Help kids learn to make homemade jelly with this easy recipe, designed for 5-9 year-olds.

Easy
Makes 6
Prep 30 mins
Plus setting

Ingredients

1 sachet gelatine
450ml strawberry or apple juice
15-18 very ripe strawberries
whipped cream , for decoration

Method

Ask a grown-up to put 6 tsp boiling water into a jug. Sprinkle on the gelatine, then whisk carefully until it dissolves.

Pour in the juice and whisk, making sure it's all mixed in.
 
Pull the green hulls out of the strawberries. Use a knife to cut them into slices or small chunks.
 
Put some pieces of strawberry into 6 glasses leaving a few to decorate at the end. They should be full but with plenty of room around them.
 
Pour the juice into 6 glasses, filling them almost to the top. Put them on a plate or tray in the fridge to set. They will take about 4 hours to set.
 
When the jellies are set, decorate with whipped cream and extra strawberries.

Nutrition per serving

118 kcalories, protein 2g, carbohydrate 10g, fat 8 g, saturated fat 5g, fibre 0g, sugar 10g, salt 0.03 g

Recipe from Good Food magazine, June 2010. 

More kids meals from the Lebanese recipes Kitchen:          

Ready-to-go wraps 
Mini chicken bagel burgers  
Lemon curd & blueberry loaf cake  
Sausage & bean pot  
Birthday biscuits  
Chocolate birthday cake     

Save and share Strawberry jellies recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Strawberry jellies recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Strawberry jellies Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals. 

Help kids learn to make homemade jelly with this easy recipe, designed for 5-9 year-olds.

Easy
Makes 6
Prep 30 mins
Plus setting

Ingredients

1 sachet gelatine
450ml strawberry or apple juice
15-18 very ripe strawberries
whipped cream , for decoration

Method

Ask a grown-up to put 6 tsp boiling water into a jug. Sprinkle on the gelatine, then whisk carefully until it dissolves.

Pour in the juice and whisk, making sure it's all mixed in.
 
Pull the green hulls out of the strawberries. Use a knife to cut them into slices or small chunks.
 
Put some pieces of strawberry into 6 glasses leaving a few to decorate at the end. They should be full but with plenty of room around them.
 
Pour the juice into 6 glasses, filling them almost to the top. Put them on a plate or tray in the fridge to set. They will take about 4 hours to set.
 
When the jellies are set, decorate with whipped cream and extra strawberries.

Nutrition per serving

118 kcalories, protein 2g, carbohydrate 10g, fat 8 g, saturated fat 5g, fibre 0g, sugar 10g, salt 0.03 g

Recipe from Good Food magazine, June 2010. 

More kids meals from the Lebanese recipes Kitchen:          

Ready-to-go wraps 
Mini chicken bagel burgers  
Lemon curd & blueberry loaf cake  
Sausage & bean pot  
Birthday biscuits  
Chocolate birthday cake     

Save and share Strawberry jellies recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Ready-to-go wraps recipe

Photo: Ready-to-go wraps recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Ready-to-go wraps Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.  

Easy for the kids to make themselves, and a fun way to sneak in some of their five a day.

Easy
Makes 8
Prep 5 mins
Low-fat

Ingredients

8 tortilla wraps
8 tsp pepper salsa
210g pack chicken tikka slices
2 chopped whole roasted red peppers
8 chopped green olives

Method

Cut 8 large squares of greaseproof paper. Top each with 1 tortilla wrap, then spread each with 1 tsp pepper salsa. Top with tikka chicken slices.

Add chopped whole roasted red peppers andchopped green olives. Roll up, then wrap tightly with the paper, twisting ends. Keep in fridge for up to 2 days. To serve, microwave each tortilla on High for 11⁄2 mins.

Nutrition per serving

219 kcalories, protein 12g, carbohydrate 30g, fat 6 g, saturated fat 1g, fibre 2g, sugar 4g, salt 1.97 g

Recipe from olive magazine, September 2008.  

More kids meals from the Lebanese recipes Kitchen:          

Mini chicken bagel burgers 
Lemon curd & blueberry loaf cake  
Sausage & bean pot  
Birthday biscuits  
Chocolate birthday cake 
Cheesy popcorn   

Save and share Ready-to-go wraps recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Ready-to-go wraps recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Ready-to-go wraps Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.  

Easy for the kids to make themselves, and a fun way to sneak in some of their five a day.

Easy
Makes 8
Prep 5 mins
Low-fat

Ingredients

8 tortilla wraps
8 tsp pepper salsa
210g pack chicken tikka slices
2 chopped whole roasted red peppers
8 chopped green olives

Method

Cut 8 large squares of greaseproof paper. Top each with 1 tortilla wrap, then spread each with 1 tsp pepper salsa. Top with tikka chicken slices.

Add chopped whole roasted red peppers andchopped green olives. Roll up, then wrap tightly with the paper, twisting ends. Keep in fridge for up to 2 days. To serve, microwave each tortilla on High for 11⁄2 mins.

Nutrition per serving

219 kcalories, protein 12g, carbohydrate 30g, fat 6 g, saturated fat 1g, fibre 2g, sugar 4g, salt 1.97 g

Recipe from olive magazine, September 2008.  

More kids meals from the Lebanese recipes Kitchen:          

Mini chicken bagel burgers 
Lemon curd & blueberry loaf cake  
Sausage & bean pot  
Birthday biscuits  
Chocolate birthday cake 
Cheesy popcorn   

Save and share Ready-to-go wraps recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad