Serves 8-10 This cake is delicious with or without the blueberries, served alongside a cup of tea or dressed up with some ice cream and fresh berries on the side.Ingredients 2 eggs 3/4 cup unrefined cane sugar 1/2 cup olive oil 3/4 cup milk zest of 2 lemons 1 cup all-purpose flour 1/4 cup oat flour 1/3 cup almond flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 rounded cup of fresh blueberries 1 Tbsp of Blueberry Balsamic for drizzling Method Of Prep Preheat the oven to 350F. Grease a 9-inch springform pan and set aside....
Click here for the video recipe!Jennifer was introduced to this salad by her husband who is half Lebanese and was taught the finer points of making it by her mother-in-law who was an excellent cook. There are a lot of bad Tabouli being made out there. Follow this recipe and yours will not be one of them! There are three key factors to the success of this simple salad:Ingredients A Scant ½ Cup of dry #1 Burghul Wheat 5 Cups Finely Chopped Parsley - chopped by hand 1 Cup Finely Chopped Fresh Mint – chopped by hand 1 Bunch of...
Yields 20 ServingsClick here for the video recipe!Ingredients 3 heads of garlic, peeled 4-5 cups of Olive Oil 1 lemon, freshly juiced 1 teaspoon of salt (or to taste) Instructions Before you start, ensure that all ingredients are at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic may be reached by the blades. Add the garlic and salt in the food processor and run for 10-20 seconds. Stop processor, scrap garlic down the sides, then run the...
Watch Instructional Video HereThis is another delicious old-world salad that really goes well with just about any chicken, fish, beef or lamb entrée you are serving. It has many of the same ingredients (and flavor) as Lebanese Tabouli but without all the effort of having to clean all the parsley that is needed for Tabouli. Just like making Tabouli, chopping all the ingredients by hand makes a huge difference in the end product.Although this salad is less time-consuming than Tabouli the trade-off is it is best enjoyed right after its made. If there is any leftover Fattoush, the pocket bread...
Ingredients Garlic cloves (peeled and washed, however many you want to make) 1 part sugar 1 part rice wine vinegar 3 parts soy sauce Method of Prep Place garlic in a glass jar. Fill the jar with water until the water reaches covers about 2/3 of the garlic cloves. Pour out the water and measure it. That's the amount of soy sauce you need. Use 3 parts soy sauce to 1 part vinegar and 1 part sugar. (So if you need 1 cup of soy sauce, then you need 1/3 cup of vinegar and 1/3 cup of sugar). Bring soy...
Ingredients 3 tablespoons chicken, goose, or pork fat 30 garlic cloves, peeled 6-8 cups chicken stock Salt and freshly ground black pepper, to taste nutmeg, as needed 4-5 egg yolks 3-4 tablespoons olive oil 6-8 slices country bread, toasted Method Of Prep Melt the fat in a large, heavy saucepan over low heat. Add the garlic and shake over gentle heat so the garlic cooks without browning. It should just melt in the fat; letting it brown is fatal as the flavor turns bitter. Add the chicken stock and season to taste with salt and freshly ground black pepper. Grate...
