Chicken Stroganoff

Ingredients:
2 kg chicken filets cut into strips
2 cups chopped mushrooms
1 cup chicken broth
1 onion chopped
2 garlic cloves minced
20 cl heavy cream
1 tsp grainy mustard
1 bay leaf
butter and oil
Salt and pepper

Heat some oil and butter in a pan and saute the mushrooms until brown. When browned, add the onions and the garlic anc cook on low heat for 5 mn. Set aside.
To the same pot, add the chicken strips with a pinch of salt and brown them. When browned, pour the chicken stock, mustard and bay leaf.
Return the onions and mushrooms to the pot. Bring to a boil, then lower the heat and add the heavy cream. Let it simmer for 5 mn or until sauce thickens. Serve with rice, pasta or french fries.

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Balila

Ingredients:

2 cups cooked chickpeas

3 clove garlic, crushed

1/2 cup olive oil

1 tsp cumin

1 tsp salt
Roasted pine nuts

In a pot, heat some oil, add the minced/pounded garlic and the cumin. Cook for only 30 seconds as we dont want the garlic to burn. Add the cooked chickpeas.

Add 1/4 cup olive oil, and let cook over low heat for 10 mn, stirring.

Remove half the chickpeas, and mash a little bit not too much.

Add them again. Add the roasted pine nuts and the remaining olive oil.

Mix and serve with bread.

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Roasted cauliflower and lentil salad

Ingredients:
1 cup green lentils
1 head cauliflower
1/2 cup raw almond sticks or pine nuts
1 cup baby spinach or rocket leaves
Olive oil
1/4 tsp cumin
1/4 tsp ginger
1/4 tsp allspice

Vinaigrette
3 tbsp tahini
3 tbsp lemon juice
1 tsp honey
2 tbsp water
1 tbsp olive oil
salt and pepper

Roast the almonds, set aside.
Cook the lentils until tender. Drain and set aside.
Toss the cauliflower florets with some oil and the spices and roast until brown.
In a bowl, whisk the tahini, lemon juice, and honey. Add 1 tbsp of olive oil and 2 tbsp of water. Season.
In a salad bowl, add the baby spinach or rocket leaves, then add the cooked lentils. Toss the cauliflower florets and almonds. Pour the dressing, toss and serve.

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Lebanese Potato souffle

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