Veal with Mushroom Cream Sauce.

Hello everybody.

Back to normal routine after a long vacation, kids will want a good satisfying meal after school for sure.

My cousin posted this dish on my Facebook group last week and I promised to make it soon,though he made made it with chicken but today I used veal, but same other ingredients.

Turned out absolutely delicious,only guilty thing is that recipe contains fresh cream and butter,won’t be the same without them, though tastes great but I always try to avoid these fatty ingredients as much as possible. Guess once in a while won’t hurt don’t you think ?

Ingredients and method:

* Veal steaks.

* Fresh cream.

* Mushrooms.

* salt,pepper,all spice,ginger,garlic powder and oregano for seasoning.

* 1 maggi cube.

* mozzarella cheese.

* vegetables : carrots,courgettes,cherry tomatoes,sweet peppers, broccoli,corn and potatoes.

* Season veal with all mentioned and leave for 1 hour.

* saute veal with some butter on both sides till almost done.

* remove to another pan then saute sliced mushrooms till tender.

* add fresh cream and maggi cube and leave to simmer 10 minutes then pour over veal and leave all to simmer on low heat or in the the oven till done.

* add mozzarella cheese on top to melt before serving.

* bake veggies with a drizzle of oil in the oven.

* bake foiled potatoes and serve it with sour cream on the side.

* steam broccoli florets then cover them directly with iced water so as to keep the green color.

I don’t like to brag but it really looks and tastes better than any fine restaurant !!!!

hope you all try it,thank you Sa’ed for the recipe 🙂

Leftover Makeover :)

Hello everybody.

Last day of this long weekend, woke up ready for work, I have an order of Date Rolls to deliver by noon, big thank you to my best friend who came to help me <3.

As for lunch plans I still have lots of meat and chicken from last night’s BBQ,plus a bit of every kind of salad. A makeover to the meat and kebab will make them even more tender and juicy,I simply added some chopped onions and summaq , bit of water and drizzle of oil, then heat them on very low heat till onions are softened.

I lined the Kebabs and potatoes on a foil paper added some water and heated them in the oven.

It was a miniature lunch comparing to last night’s feast but very tasty 🙂

Yalanji ( vegetarian stuffed vine leaves)

Hello everybody.

Though I’m suffering from a bad back pain,but I bought fresh vine leaves and tiny courgettes Saturday to make yalanji and It’s a shame to leave them uncooked or freeze them,so I prepared stuffing and God bless my Mom came by to help,actually stuffed them all . Thank you precious Um Khaled <3<3.

This dish is famous in Eastern Mediterranean countries,Turkey, Greece and Cyprus,usually as appetizer or side dish with Lebanese mezzeh ,today I cooked it as main dish for lunch,kids asked for it so yalanji it is. I also made baba ghanouj with it ( roasted eggplant with veggies).

Ingredients and method:(

* Hollowed courgettes ( scoop out pulp with special knife,كوسا محفور ).you can stuff small eggplants also.

* fresh vine leaves.

* 2 ripe tomatoes,peeled and finely chopped.

* bunch of parsley and mint leaves.

* 1 small onion finely chopped.

* salt, pepper and 1 tsp coffee ( don’t know why coffee is added but many people use it ,they say it gives a nice taste,no harm to add it anyway).

* 1/2 cup lemon juice.

* olive oil.

* some sliced potatoes sliced ,placed at bottom of pan.

* prepare stuffing by mixing washed rise,chopped tomatoes,onion,parsley and mint.

* add salt,pepper,coffee,lemon juice and oil.

* soak vine leaves in boiling water and cover till color changes then drain all water.

* stuff courgettes and vine leaves.

* line potatoes and sliced tomatoes in the bottom of pan or pressure cooker.

* arrange courgettes and vine leaves then cover with a plate covered in foil paper so as to stay compressed.

* add lemon juice,salt,olive oil and enough water to cover all by one inch.

* cook on high heat till water is bubbling for 10 minutes then lower heat to minimum and leave to cook for an hour and half or till done ( time depends on quantity you did)

* leave to cool completely then arrange in a large dish and serve.

Baba Ghanouj :

* roast eggplant on stove or in the oven, when done cut half way, remove pulp and chop.

* chop tomato,onion,pepper,parsley . p.s. you can add 1 clove garlic if you like

* add lemon juice,salt then mix all together.

* drizzle olive oil on top.

Note: I apologize for not posting exact quantities cause it all depends on how many leaves and courgettes you’re stuffing.

Unfortunately seems I either added too much water or overcooked it, first time this happens with me ,leaves turned out sloppy (بالعربي فرط اليلنجي 🙁 ) I tried to save few good looking pieces to show you !!! we ate the courgettes and baba ghanouj .