Kiwi - Banana Salad

Ingredients:

5- Kiwis, peeled and cut in to small pieces

2- Ripe banana, cut in to small pieces

¼ cup- Red or yellow bell pepper, diced

1 tbsp. Shallot, chopped

1 tbsp. Lemon juice

1 tbsp. Olive oil

1 tsp. Vinegar

2 tsp. Honey

Pinch of salt

Black pepper to taste

10-12 Cashew nuts, toasted

1 tbsp. Mint leaves, chopped

Method:

1. Whisk lemon juice, olive oil, shallot, vinegar, honey, salt and pepper in a medium bowl.

2. Add kiwis, bananas, bell pepper, cashew nuts and mint leaves, toss to coat.

3. Serve chilled.

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Chinese Vegetable Noodle Salad

Ingredients:

250 gm. Egg noodles

1 tsp. Soy sauce

2 tbsp. Sesame oil

½ cup- Carrot julienne

½ cup- Lettuce, chopped

¼ cup- Green piece

½ cup- Cucumber julienne

½ cup- Cabbage, chopped

½ cup- Spring Onion, chopped

Salt and Pepper to taste

Method:

1. Cook the noodles and drain them. Use cold water to rinse them.

2. Take a bowl and add soy sauce, sesame oil, salt and pepper and toss them with noodles and all the vegetables till they blend with each other properly.

3. Once they are mixed well, serve it.

4. You can serve it chilled for a better taste and enjoyment.

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Fruit Salad

Ingredients:

3- Bananas, peeled and sliced
1- Apple, cut in to small pieces
1- Orange, peeled and cut in to small pieces
1- Bunch Black Grapes
1- Guava, cut in to small pieces

1- Green Apple, cut in to small pieces

1- Kiwi, peeled and sliced

5- Strawberry, sliced
½ cup- sugar (or to taste)
1 lemon juice (or to taste)

Pinch of salt

Method:
1. Take all the fruits in a big bowl.

2. Pour lemon juice immediately on fruits.
3. In a little water add sugar and half melt it on heat.
4. Mix melted sugar to the fruits.

5. Add pinch of salt to the fruits and mix well.

6. Refrigerate it and serve the fruit salad chilled.

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Chinese Vegetable Salad

Ingredients:

1 cup- Cucumber, sliced

½ cup- Carrot, sliced

½ cup- Cabbage, chopped

1 cup- Lettuce, chopped

½ cup- Tomato, cubed

¼ cup- Spring onion, chopped

1 tbsp. Sesame seeds

1 tbsp. Vegetable oil

2 tsp. Vinegar

1 tsp. Seasoning sauce

Salt and Pepper to taste

Method:

1. In a small bowl add cucumber, carrot, cabbage, lettuce and tomatoes.

2. Add vegetable oil, vinegar, seasoning sauce, salt, pepper and mix all together.

3. Add spring onion and sesame seeds, mix well.

4. Your Chinese vegetable salad is ready, serve and enjoy.

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Creamed Corn Salad

Ingredients:

2 cups- Corn kernels

½ cup- Cucumber, diced

¼ cup- Red onion, diced

½ cup- Tomato, chopped

¼ cup- Scallions, chopped

5 tbsp. Sour cream

Salt and Pepper to taste

1 tsp. Vinegar

2 tbsp. Olive oil

2 tbsp. Coriander leaves, chopped

Method:

1. Combine corn, cucumber, red onions, tomatoes and scallions in salad bowl.

2. In a separate bowl, blend sour cream with salt, pepper, vinegar, olive oil and coriander leaves.

3. Add sour cream mixture to corn and toss gently to coat.

4. Chill and serve.

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Arabic Green Salad

Ingredients:

2- Tomatoes
2- Cucumbers

1 small- Lettuce

½ cup- Broccoli

½ cup- Green Olives

1 tbsp. Lemon juice
1 ½ tsp. Olive oil
Salt to taste

Method:
1. Cut the cucumber, tomatoes and lettuce into small pieces.

2. Add broccoli and green olives.
3. Add the lemon juice, olive oil, salt and mix all together.

4. Your Arabic green salad is ready, serve and enjoy this healthy food.

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Olive Salad

Ingredients:

1 cup- Black olive, sliced

1 cup- Green olive, sliced

¼ cup- Capsicum, sliced

½ cup- Carrot, sliced

Salt to taste

Black pepper to taste

½ cup- Olive oil

1 tsp. Lemon juice

1 tsp. Chili sauce

2 tbsp. Parsley, finally chopped

Method:

1. Place olives, capsicum and carrot in a large bowl.

2. In a small bowl or glass jar, mix together olive oil, lemon juice and chili sauce.

3. Pour over olive mixture.

4. Add salt and pepper to taste.

5. Add parsley.

6. Gently stir to coat. Chill to combine flavors.

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Chinese Chicken Noodle Salad

Ingredients:

16 ounces- Spaghetti
2 cup- Snow peas, sliced
4 cup- Chicken breasts, cooked and shredded
1 cup- Red bell pepper
1/2 cup- Green onion, sliced

1/2 cup- Cucumber
1 tbsp. Sesame seed, toasted
3/4 cup- Seasoning sauce
2 tbsp. Sesame oil
Salt and Pepper, to taste

Method:
1. Cook spaghetti in boiling water for 9 minutes.
2. Add sliced snow peas and cook for 1 more minute.
3. Drain and rinse under cold, running water.  Drain well.
4. Combine pasta mixture, chicken, green onions, cucumber and red bell pepper in a very large mixing bowl. Set aside.
5. In a separate bowl combine seasoning sauce, sesame seeds, sesame oil, salt and pepper.
6. Pour over pasta mixture and toss well.
7. Serve at room temperature or chilled.

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Fattoush Salad

Ingredients:

2 whole- Wheat pitas, cut into strips about 3/4 inch wide, then toasted and crumbled

1 tsp. chopped garlic

1 tsp. Salt

1/2 cup- Lemon juice

2 tsp. Powdered sumac

1/2 cup- Olive oil

2 heads- Romaine lettuce, chopped

1/2 cup- Green onion, chopped

1 cup- Tomatoes, sliced

1 cup- Cucumber, sliced

1/2 cup- Coarsely chopped fresh mint leaves

1/2 cup coarsely chopped fresh parsley

Method:

1. Mash together the chopped garlic and salt using a mortar and pestle.

2. Put garlic-salt paste in a small bowl; add lemon juice and 1 tsp. sumac. Whisk in olive oil and set dressing aside.

3. Put chopped lettuce into bowl.

4. Tomatoes, green onions, cucumbers, mint, and parsley add to lettuce.

5. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing until you have your desired amount. 

6. At this point the salad should sit for a few minutes to let flavors blend and so the pita chips absorb some of the dressing.

7. To serve, arrange salad on individual plates and sprinkle with a bit more sumac.

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Tabouleh Salad

Ingredients:

Serves 4:

2 bunches- Curled Parsley

1 medium- Tomato

¼- Onion

¼- Cucumber

2- Garlic cloves, crushed

Juice of 1 Lemon

¼- Fresh coriander 

Vinegar to taste

Salt to taste

Pepper to taste

Olive oil as required

Method:

1. Dice the cucumber and tomatoes relatively small and put in a big bowl.

2. Chop the onion very small and also add to the bowl. 

3. Cut the parsley stems and discard. Chop the rest of the parsley small, wash, drain the water and add to the bowl.

4. Mix it all. Add the lime juice, olive oil, crushed garlic, vinegar, salt and paper to taste. Mix again.

5. Try it and adjust seasoning as needed.

6. We can eat it for 2 or 3 days in a row! Just keep in an air tight container in the refrigerator.

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Coleslaw Salad

Ingredients:
2 cups- Cabbage, sliced and chopped
½ cup- Carrot, shredded
¼ cup- Buttermilk
½ cup- Mayonnaise
½ tsp. Salt
3 tbsp. Sugar


Method:
1. Using electric beater or egg beater mix mayonnaise, sugar, buttermilk, and salt in a large bowl and beat until smooth.

2. Add chopped cabbage and carrots and mix well.
3. Cover it tightly and put into refrigerate for at least 2 hrs.

4. Serve with crispy chicken and fries.

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Flaked Crab with Lemon Salad

Ingredients:

40 gm- Crab meat cooked

50 gm- Palm heart

40 gm- Avocado clean

15 gm- Tomato in bunch

10 gm- Fresh lemon

1 gm- Salt

1 gm- Black pepper

60 gm- Fresh cream

1 gm- Sakura mix

2 gm- Coriander leaves clean

10 gm- Balsamic dressing ip

5 gm- Olive oil

1 gm- Chives

2 gm- Fresh ginger

Method:

1. Begin with white clean plate, place first the pre-made tower of the trio mix of chopped palm heart mix with double cream, lemon juice and seasoned salt, pepper, second level with mix of avocado mouse lemon juice, olive oil, and season salad, pepper, thee red level mix of cooked crab, chopped chives, chopped coriander, lemon juice, chopped fresh ginger and season salt, pepper.

2. Please the tower in the center of the plate topped with skinless and seedless tomato cubs and quenelle of double cream, surrounded with palm heart celenders drizzled with balsamic reduction and olive oil.

3. Garnish shiso cress.

 Recipe by Chef: AKRAD Mourad - Morocco
 

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Authentic Tomato Mozzarella

Ingredients:

140 gm- Tomato in bunch

120 gm- Buffalo mozzarella

5 gm- Olive oil

5 gm- Balsamic vinaiger

1 gm- Fresh basil

2 gm- Salt

1 gm- Black pepper

03 gm- Pesto

120 gm- Green tomato

50 gm- Cherry tomato red

Method:

1. Begin with clean cutting board.  Slice the half mozzarella to 4 slices and put against half skinless truss tomato.
2. On the opposite, place the pre- stuffed green tomato with mozzarella and pesto, and right in the center place the red cherry tomato in bunch.  Decorate with fresh basil leaves.
3. Drizzle with balsamic reduction and season with crush pepper   

 

 Recipe by Chef: AKRAD Mourad  - Morocco

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Penne With Steamed Veg & Coriander Sauce

Ingredients:

180 gm- Penne pasta, cooked ip

100 gm- Coriander sauce ip

25 gm- Baby carrot, clean

35 gm- Baby fennel, clean

30 gm- Broccoli, clean

25 gm- Snow peas

30 gm- Green beans

30 gm- Zucchini green, clean

30 gm- Zucchini yellow, clean

1 gm- Coriander leaves

1 gm- Salt

1 gm- Black pepper

20 gm- Unsalted butter

30 gm- Cauliflower, clean

Method:

1. Begin with clean pasta pan, heat up the pre made coriander sauce.

2. In pre heated sauté pan, add butter sauté the mix baby vegetable and season salt, pepper to taste and a side.

3. Drop the penne pasta in boiling water for one minute, then remove and drain from access water and add to coriander sauce tossed nicely.

4. Now in clean pasta bowl dish up first the penne then follow with mix vegetable place it nicely on the top as showing in the above picture.

5. Garnish coriander leaves.

Recipe by Chef: AKRAD Mourad - Morocco 

 

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