Stuffed Eggplants

Difficulty: Easy
Ingredients:
Preparations: 40 minutes
Cooking: 60 minutes
700g Eggplants
Serving: 4 people
350g of goodykitchen sieved tomatoes
Cost: Medium
50g breadcrumbs
Olive oil to taste
Black pepper to taste
175g cheddar cheese or kashkaval
300g minced beef
1 onion
Salt to taste

Preparation:

1- Wash the eggplants, and then dry them.

2- Cut them in half and empty the inside.
3- Chop the pulp very thin and chop the onions.
4- In a pan, pour the olive oil, the onions and stew
for a few minutes.
5- Add the meat and brown for 3-4 minutes.
6- Pour the eggplants pulp and cook for 4-5 minutes.
7- Add 300g of goodkitchen sieved tomatoes (leave 50g for later), salt, pepper, and put
out the fire.
8- Add the grated cheese, breadcrumbs and mix.
9- Arrange the eggplants in a tray, add salt and olive oil to the inside of the eggplants.
10- Stuff the eggplants with the filling, and cover with the rest of the sieved tomatoes.
11- Add olive oil on top and bake for 40 minutes!
12- Served the stuffed eggplants piping hot.

Note, you can add basil to the meat filling.

Chicken Breast with peppers and olives
Difficulty: Easy
Preparations: 30 minutes
Ingredients:
Cooking: 50 minutes
Serving: 4 people
500g Chicken Breast
Cost: Medium
230g Red Pepper
230g Yellow pepper
30g sliced black olive
250g Cherry tomatoes
1 small onion
Olive oil to taste
Sweet paprika to taste
Salt and pepper

Preparation:

1- Cut the chicken breast in two parts and

remove the bond and fatty parts.
2- Arrange the two pieces in a baking dish and
season both sides with oil, salt, pepper, and
paprika.
3- Cover with plastic wrap and leave to
marinate in the fridge while you continue
the recipe
4- Wash the vegetables, cut the peppers is strips, cut the tomatoes in half, and chop
the onion finely.
5- Take a large pan, pour a drizzle of olive oil, and the shallot, stew for about 5 minutes
on low heat.
6- Add the peppers and cook for 10 minutes.
7- Pour the cherry tomatoes, season with salt and pepper, and let it simmer for about
10-15 minutes.
8- Take another non-stick pan. Pour a drizzle of olive oil and heat well.
9- Brown the chicken breast on both sides
10- Transfer the peppers and tomatoes to the pan and cover with a lid and let it cook for
20 minutes on low heat, turning the chicken 4-5 times.
11- At the end of cooking, and the sliced black olives.
12- Serve hot.
#chicken #pepper #healthy #protein #lowcalorie #colorful #olives #butter #instafood
#foodphotography #wine #lebanesefood #cyprusfood #homecooking #someislandcooking
Cookies with peanut butter
Difficulty: Easy
Preparations: 10 minutes
Ingredients:
Cooking: 12 minutes
Serving: 14 pieces
100g goody kitchen natural peanut butter 100% peanuts
Cost: Low
creamy
1 Egg
85g cane sugar
70g dark chocolate chips

Preparations:

1- Pour the brown sugar into a bowl, add the eggs, and whip the mixture with an
electric whisk until clear and frosty.
2- Add the goody kitchen peanut butter while using the electric whisk.
3- Once the dough is smooth, add the chocolate chips and stir to distribute them
4- Transfer the dough into a sac a posh with a smooth nozzle.
5- Line a tray with baking paper and squeeze the mixture to create biscuits with
diameter of 3 cm, trying to obtain disks
6- Transfer the tray into the fridge for 5 minutes
7- Bake the tray in static oven at 180 for 10-12 minutes
8- Take the cookies out and let them cool before enjoying them

Note: you can use any of goody kitchen spreads instead of the peanut butter

Pasta Alla Amatriciana

Ingredients :
400g Spaghetti
150g Guanciale or Pancetta
400g Peeled tomato
75g grated Parmigiano cheese
50g White wine
Fresh Chili pepper
Olive il
Salt

Instructions:

1- Boil the water to cook the pasta in, then add salt.
2- Take the guanciale, remove the pork rind and cut it into slices about 1 cm
thick, then into strips about 1/2 cm wide
3- Heat a drizzle of oil in a pan, add the whole chili pepper and the guanciale cut
into strips
4- Brown over low heat for 7-8 minutes until the fat has melted and the meat is
crunchy, stir often to prevent it from burning. Once the fat has melted, pour in
the white wine, turn up the heat and let it evaporate.
5- Transfer the guanciale to a plate and set aside, pour the peeled tomatoes into
the same pan, breaking them up with your hands directly into the cooking
liquid, continue cooking the sauce for about 10 minutes.
6- As soon as the water boils, pour in the spaghetti and cook them al dente.
7- Remove the chili pepper from the sauce, add salt to taste, add the
guanciale strips to the pan and stir to mix.
8- Add the pasta directly to the sauce in the pan. Sauté the pasta very quickly to
mix it well with the sauce.
9- Sprinkle with grated Parmigiano cheese
10-Serve Hot

Note: In the original recipe, Pecorino Romano cheese is used instead of the Parmigiano; I
personally find it too salty to my taste

Scaloppine in Marsala

Ingredients:

400g pork loin (8 slices)

70g Vegetable broth
40g Olive oil
100g Marsala wine
50g Butter
Flour to taste
Salt and pepper

Instructions:

1- Beat the meat with a meat tenderizer to crush and stretch them at the same time
until they are very thin.
2- Flour the slices and remove the excess flour
3- In a large frying pan, melt the butter together with the oil, then raisr the heat
slightly and add the floured slices
4- After a couple of minutes, turn them over and sear them for a few moments on
the other side as well
5- Raise the heat and blend with Marsala Wine
6- Add salt and pepper
7- Pour the vegetable broth (or water) and continue to cook for a few more minutes
until the cooking liquid become creamy
8- Serve hot

Note: you can use Veal or chicken and follow the same recipe

Msakaa’ batenjen – Translated to “cold eggplants”

The secret of this dish is to be served cold, so you can have the full taste

500g Eggplants
200g Onions (Sliced)
100g Chickpeas (cooked)
3 Garlic cloves
50 mL Olive oil
400g Diced tomatoes
10g Tomato paste
Salt and pepper

Instructions:

1. Cut each eggplant into 3-4 pieces, brush with olive oil & set on baking tray and bake on 180C,
flip over and brush with olive oil and bake until soft
2. In a Wok (or a medium pot) fry the onions in olive oil until light gold, add garlic, saute for 3
minutes
3. Add diced tomatoes, and dilute the tomato paste with some water and add them to the wok,
and boil on medium heat for 20 minutes (if it becomes dry add some water)
4. Add the chickpeas and boil for 5 minutes
5. Add the eggplants, salt and pepper and boil for an extra 5 minutes
6. Let it cool, and serve cold

Ingredients (8-10 servings)

1 whole chicken (Less than 2 kg)

1 onion
2 bay leaves
2 cinnamon sticks
3L water
Salt and pepper
1 Lemon

100g Dried Molokhia (Jews mallow)

6 garlic cloves
1 cup of chopped coriander
1.5 Lemons (Juiced)
Olive oil
Salt and pepper

Instructions:

1- Clean the chicken under running water and remove its skin.
2- In a large pot, put the chicken with the water (almost cover the whole chicken) with
halved lemons, halved onion, bay leaves, cinnamon sticks, salt, and pepper, bring to
boil, and cook under medium low heat for 15-20 minutes. Remove the chicken, let it
cool, shred it, and set aside. Sift the broth and set aside.
3- Meanwhile pour the dried molokhia in a mix of hot water and some lemon juice and
let it soak for 10 minutes.
4- Rince the molokhia in cold water, drain it well by squeezing, and chop them small.
5- In the same pot used for the chicken, heat a drizzle of olive oil, and fry the minced
garlic with coriander for 5 minutes under low heat.
6- Add the molokhiya with a little lemon juice (the lemon juice will keep the consistency
of the molokhia), sauté for 7 minutes on low heat, until the molokhia softens.
7- Add the chicken broth, salt, pepper and cook for on medium heat with the lid half
covered for 15 minutes.
8- And the shredded chicken, lemon juice and cook over medium heat for 10 more
minutes.
9- Serve warm over rice with vermicelli.

Note: you can pour over it some baked Lebanese bread for extra crunchiness

#lebanesefood #easyrecipes #chicken #tomato #someislandcooking #foodstagram #foodphotgr

aphy #childhoodmemories #wine #arak #ouzo #cyprusfood #chickenstew

Risotto with saffron and zucchini.

A fusion between saffron risotto and pasta alla nerano

Ingredients (2 persons)

For the Broth

- 1 carrot
- 1 celery stick
- 1 small onion
- Salt and pepper
- 2L water

For the risotto:

- 500g Zucchini
- 200g Risotto
- 1 Saffron sachet (0.14g)
- 20g White wine
- 30g Grated Pecorino Romano
- 20g Butter
- 1 small onion (chopped)
- Olive oil
- Seed oil or Olive oil for frying

Instruction:
1- Prepare the broth by pouring the water in a pot. Add in the vegetables with salt and
pepper, and boil for 30 minutes.
2- Cut the zucchinis in thin circles.
3- In a pan, pour the oil and fry the zucchini. Drain them on a napkin and set them aside.
4- In a large wok or saucepan, pour a drizzle of olive oil, add the chopped onions, and
fry them on low heat until golden. Add the risotto and toast for 3 minutes.
5- Deglaze with white wine, and let it evaporate completely.
6- Proceed with cooking for 18-20 minutes, adding the broth a ladle at a time, as needed;
the grains must always be covered.
7- 5 minutes before the end, add most of the zucchinis (leave some for decoration), melt
the saffron in broth and pour it in the pan, stir to flavor and give the risotto a nice golden
color.
9- After cooking, turn off the heat, add the cheese and butter.
10- Mix and cover with the lid for a few minutes.
11- Serve hot and decorate with some fried zucchinis.

#zucchini #alanerano #saffron #risotto #pecorinoromano #italianfood #summerfood

#healthyfood #wine #vegetarian #someislandcoking #oliveoil #lebanesefood #cyprusfood
#giallozafferano
Pizzoccheri alla Valtellinese

Ingredients (4 people):

500g Pizzoccheri
300g Peeled Potatoes
400g Chard or cabbage
4 Cloves of garlic
160g Butter
200g dairy cheese (room temperature)
4 Liters Water
40g Salt

Preparations:

1- Cut the potatoes into cubes.

2- Wash the chard and cut it into coarse pieces.
3- In a large pot boil the water and add the salt.
4- Pour the potatoes and boil them for 5 minutes.
5- Add the chard and pizzoccheri and boil for 12-15 minutes.
 6- In a pan, melt the butter with crushed garlic cloves, when the butteris melted,
remove the garlic.
7- In a ceramic dish, put first layer of the pizzoccheri chard and potato mix, add third of
the cheese.
8- Repeat to have three layers.
9- Let it rest for 5 minutes covered with a tea towel.
10- Mix well and add the butter.
11- Serve piping hot.

Note: if you can’t find pizzocheri, you can make it at home by using buckwheat flour, flour
00 and water.

Pizzoccheri #pasta #cheese #potato #pecorinoromano #italianfood #summerfood

#healthyfood #wine #vegetarian #someislandcoking #oliveoil #lebanesefood #cyprusfood
#giallozafferano

Lamb shanks bourguignon

Ingredients:

2kg Lamb Shanks

250g Carrots
250g Onions
1 L Burgundy wine (Room Temperature)
20g Tomato Paste
20g Butter
Olive Oil
1L Beef Broth
Salt and pepper
Laurel leaves, Thyme, Rosemary

For the Onions:

250g Spring onions

Olive oil
15g Butter
100 mL Beef Broth
Salt and pepper
For the Mushrooms:

500g Mushrooms
Chopped parsley
3 garlic cloves
Olive oil
Salt and pepper

Preparations:

1- In a big pot, melt the butter with some olive oil and add the meat few pieces at a
time, cook them on all side for a few minutes, once browned evenly, transfer the
meat to a plate and set aside.
2- Peel and cut the onions and carrots into pieces. Add the vegetables to the same pot
and cook over medium heat for 10 minutes.
3- When they are golden, add the tomato paste, mix well and then add the meat.
4- Pour in the red wine and let it cook for a few minutes do that much of the alcohol
evaporates. Salt, pepper and add the bunch of aromatic herbs.
5- Pour the vegetable broth, cover the lid and transfer the pot to the static oven
preheated to 140 degrees and cook for about three hours.
6- In a pan melt the butter with oil, then add the spring onions, salt, pepper and brown
until golden.
7- Add the broth, cover the lid, and cook for about 10 minutes.
8- Meanwhile clean the mushrooms and cut them into 4 pieces.
9- In another pan, heat a drizzle of olive oil with the poached garlic cloves, then add the
mushrooms, and sauté them over high heat for about 10 minutes. Salt pepper and
flavor with chopped parsley
10- Remove the garlic and set aside the onions and the mushrooms.
11- Once the meat is cooked, remove the aromatic bunch, then remove the meat and
transfer to the bowl with mushrooms and onions.
12- Blend the cooking juice and let it thicken over medium heat (you can a spoon of
cornstarch)
13- Finally season the with salt
14- Pour the thickened cooking juices back into a pan, add the meat mushrooms and
onions.
15- Serve hot.

#lambshank #lamb #lambrecipes #meat #meatlover #meatlovers #healthyfo

od #food #foodporn #foodie #foodblogger #foodart #foodstagram #easyreci
pes #easyrecipe #cooking #cook #cookingart #someislandcooking

Fatteh Shish barak – In this recipe I will be mixing 2 different dished, the fatteh and the shish
barak
Fatteh is a Middle Eastern dish that layers toasted or fried pieces of flatbread with
ingredients like chickpeas, yogurt, and various savory toppings. This flavorful
combination creates a satisfying and textured dish, often garnished with olive oil,
herbs, and spices.

Shish Barak is a delectable Middle Eastern dish featuring small, savory dumplings
filled with seasoned ground meat, typically lamb or beef. These delicate parcels are
often served in a creamy yogurt sauce infused with garlic and mint, creating a
flavorful and comforting culinary experience.

Let’s mix these two:

Ingredients (2 persons):
- 300g of ready-made shish barak
- Seed oil for frying

For the sauce

- 200g sheep yogurt
- 30g Tahini
- 2 to 3 garlic gloves
- Cumin
- Salt

For the nuts:

- 30g Butter
- 20g pine nuts, or almonds

Instructions:
1- Start by frying the shish barak
2- Use a blender to mix the yogurt, tahini, garlic, salt and cumin.
3- In a small pan melt the butter and fry the nuts until brown
4- In a bowl, pour the sauce, add the shish barak and pour the melted butter with the
nuts piping hot.
5- Enjoy

Notes: you can fry some Lebanese bread and garnish your plate

Makhlouta

"Dive into the rich tapestry of Lebanese flavors with Makhlouta, a hearty and
wholesome mixed grains stew! This traditional dish is a celebration of diverse
textures and nourishing ingredients. From the earthy lentils to the creamy chickpeas,

every spoonful tells a story of Lebanese culinary tradition. 🇱🇧 Follow the recipe below
to discover the step-by-step journey of crafting this comforting bowl of goodness!
#LebaneseCuisine #MakhloutaMagic #HomeCookedDelight"

Ingredients (4 portions)

½ cup dried chickpeas

¼ cup cannellini beans
¼ cup red beans
1
of lentil
8
1/8 of burghul
4 very small onions pealed
4L water
Salt
Sweet pepper (7 spices)
2 tbsp cumin

Instructions:
1- Soak the chickpeas and the beans in a bowl of water overnight.
2- In a pig pot, pour 4L of water, and add the beans, and cook for an hour on
medium low heat, until the beans are soft.
3- Add the lentil, onions, salt, pepper, and cumin and cook for 10 minutes.
4- Add the burghul and cook for extra 10 minutes.
5- Serve hot.
Note: the chickpeas might take much more time to be cooked. I usually add some
carbonate to the water while soaking to make the cooking process much faster.

Pasta with zucchini, saffron and provolone

"Indulge in a symphony of flavors with this Spaghetti with Provolone and Saffron!
The rich creaminess of melted provolone cheese meets the subtle elegance of saffron
threads, creating a pasta dish that's as luxurious as it is comforting. Elevate your
dinner game with this easy-to-make recipe that's sure to impress.

Ingredients (4 portions):

- 400g Spaghetti
- 700g Zucchini
- 20g Parmigiano (grated)
- 150g Provolone (grated)
- Salt and pepper
- 30g Olive oil

Instructions:

Wash the zucchini, trim them, and cut them into thin rounds with a mandolin.
In a large pan pour the olive oil and fry the zucchini over medium heat for around 15
minutes, add salt and pepper.
Meanwhile, boil some salted water, and cook the pasta as indicated by the package.
Melt the saffron using pasta water.
Add some pasta water to the zucchini.
Add the al-dente pasta.
Add the diluted saffron.
Cook for another 3 minutes.
Turn off the heat and add the provolone and the parmeggiano.
Mix well and serve hot.

#italianfood #easyrecipe #vegetarianfood #someislandcooking #wine #provolone

#someislandcooking #foodie #instafood #foodlover

Spicy, savory, and oh-so-simple – that's the mantra of this chicken curry recipe!
Ingredients: (4 portions)

1- 800g Chicken Thighs (Cleaned and Deboned)

2- 100g Greek Yogurt
3- Water (As needed)
4- Parsley (For Garnish)
5- 2 tbsp Curry powder
6- 1 Onion (Chopped)
7- 20g Fresh Ginger (Chopped)
8- 2 Garlic Cloves (Chopped)
9- Olive Oil

1- In a large pan, pour the olive oil, onions, garlic and ginger and brown for 10
minutes on medium heat.
2- Meanwhile cut the chicken thighs into small cubes.
3- Add the curry powder to the pan, mix well and toast for 2 minutes.
4- Add the chicken and brown well on all sides, then cover with water.
5- Cook for 35 minutes on medium heat.
6- Turn off the heat, add the Greek yogurt and mix well.
7- Add the parsley and serve hot accompanied with basmati rice.

Note: you can make the curry spices by mixing these:

2 tsp Turmeric Powder
1 tsp Ground Cinnamon
1 tsp Cayenne Pepper
1 tsp Fine Salt
2 tsp Smoked Paprika
1 tsp Coriander Seed
1 tsp Black Pepper

#indianfood #easyrecipe #Spicy #someislandcooking #wine #Chickencurry

#someislandcooking #foodie #instafood #foodlover #curry

Baba ghanouj
My Second Favorite dip: Baba Ghanoush!

Let's make a delicious dip that's like a flavor party for your taste buds – Baba
Ghanoush! Creamy and Smoky

Ingredients:
 2 large eggplants
 3 cloves of garlic, minced
 1/4 cup tahini
 Juice of 1 lemon
 2 tablespoons extra-virgin olive oil
 Salt and pepper to taste
 Fresh parsley for garnish
Instructions:
1. Roast the Eggplants: Preheat your oven to 400°F (200°C). Prick the eggplants
with a fork and place them on a baking sheet. Roast for 45-50 minutes or until
the skin is charred and the flesh is soft. Allow them to cool.
2. Scoop and Blend: Once the eggplants are cool, cut them in half and scoop
out the flesh. Place the eggplant in bowl. Add minced garlic, tahini, lemon
juice, and olive oil. Mix with a fork.
3. Season to Perfection: Season the Baba Ghanoush with salt and pepper to
taste. Adjust the quantities of garlic, tahini, and lemon juice according to your
preference. Mix again.
4. Chill and Serve: Transfer the Baba Ghanoush to a serving bowl and
refrigerate for at least 1 hour to allow the flavors to meld. Before serving,
drizzle with a bit of olive oil and garnish with fresh parsley.
5. Pair and Enjoy: Serve your Baba Ghanoush with warm pita bread, crunchy
veggies, or as a side dish to your favorite grilled meats. The creamy texture
and smoky undertones will make it an instant crowd-pleaser!
Pro Tips:
 To enhance the smokiness, you can also char the eggplants on an open flame
before roasting them in the oven.
 Experiment with adding a pinch of cumin or smoked paprika for an extra
flavor boost.

#babaghannouj #lebanesefood #bestdip #lebanesedip #

Baba ghanouj
My Second Favorite dip: Baba Ghanoush!
Let's make a delicious dip that's like a flavor party for your taste buds – Baba Ghanoush!
Creamy and Smoky

Ingredients:
• 2 large eggplants
• 3 cloves of garlic, minced
• 1/4 cup tahini
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:
1. Roast the Eggplants: Preheat your oven to 400°F (200°C). Prick the eggplants with a fork
and place them on a baking sheet. Roast for 45-50 minutes or until the skin is charred and the
flesh is soft. Allow them to cool.
2. Scoop and Blend: Once the eggplants are cool, cut them in half and scoop out the flesh.
Place the eggplant in bowl. Add minced garlic, tahini, lemon juice, and olive oil. Mix with a
fork.
3. Season to Perfection: Season the Baba Ghanoush with salt and pepper to taste. Adjust the
quantities of garlic, tahini, and lemon juice according to your preference. Mix again.
4. Chill and Serve: Transfer the Baba Ghanoush to a serving bowl and refrigerate for at least
1 hour to allow the flavors to meld. Before serving, drizzle with a bit of olive oil and garnish
with fresh parsley.
5. Pair and Enjoy: Serve your Baba Ghanoush with warm pita bread, crunchy veggies, or as a
side dish to your favorite grilled meats. The creamy texture and smoky undertones will make
it an instant crowd-pleaser!

Pro Tips:
• To enhance the smokiness, you can also char the eggplants on an open flame before roasting
them in the oven.
• Experiment with adding a pinch of cumin or smoked paprika for an extra flavor boost.

#babaghannouj #lebanesefood #bestdip #lebanesedip #cyprusfood #garlic #lemon #vegan

#vegetarian #healthy #mediterraneandiet #someislandcooking

Olivier Salad (Russian Salad)

This year we followed the Russian tradition with a class Russian salad

Ingredients:

500g Potatoes
200g Carrots
2 Eggs
300g Green peas
200g ham
50g Pickles
30g Olive oil
180g Mayonnaise
Salt and Pepper

Instructions:

1- Boil the potatoes for 40 minutes

2- Boil the eggs for 7 minutes
3- Peel the carrots and boil them for 10 minutes
4- Cut the pickles and the ham into small cubes and transfer them into a
large bowl
5- When the potatoes are ready, peel them and cut them into 5mm cubes
6- Do the same to the hard-boiled eggs, and carrots.
7- Add the potatoes to the bowl along with eggs and carrots
8- Blanch the peas for about 1 minute, jumble up and keep everything to
refrigerate in the fried for about 15 minutes
9- After this time, pour the mayonnaise, and the oil, salt, pepper, and mix
well to combine everything
10-Serve

#russiansalad #newyeareve #comfortfood #recipe #easy #Sunday #instafood

#delicious #someislandcooking