Frozen Orange Juice

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) presents a video about Frozen Orange Juice.

Concentrated OJ isn't just for breakfast anymore. Good Housekeeping shows you some quick and easy recipes to bring citrus to your dinner table.

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Quick and Easy Cleaning Solutions 

How to Make a Crudite Basket  

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Quick and Easy Cleaning Solutions

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) presents a video on Quick and Easy Cleaning Solutions.

The Good Housekeeping Research Institute's home care director shares her favorite quick and easy cleaning shortcuts using household items.

Similar Recipes and Entertaining Videos:

How to Make a Crudite Basket 

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How to Make a Crudite Basket

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) presents a video on How to Make a Crudite Basket.

Add color to a party with a crudité basket. So easy and healthy.

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Top Luxury Microwave Ovens

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) presents Top Luxury Microwave Ovens.

Whether outfitting the kitchen in their restaurant or the one in their home, a person with cash to spare certainly has a high-end option available to them. The ovens below may or may not be the most expensive microwaves in the world, but they’re certainly among the most expensive available.

KitchenAid Architect Series II KBHS109SSS – $1,749

For the home kitchen, this 30” built-in stainless steel microwave is a 900 Watt oven with convection capabilities that can produce better results in less time than a traditional microwave. It has ten power levels, as well as soften, melt, defrost and reheat cycles to maximize the amount of control you have over the preparation of your food. The sensor steam cook cycle allows you to steam your food and it even has a function to keep your food warm while you wait to serve it to your guests.

Panasonic NE-3280 Sonic Steamer Commercial Microwave Oven – $3,099

 

This 3200 Watt commercial microwave, also stainless steel, features a sonic steamer and can hold up to two ½ table pans. The three-stage cooking device has five power levels and eight programmable pads that can hold up to sixteen programs. For larger fare, the center shelf is removable. It even has a self diagnostics to help ensure that it operates as well as the day it was purchased.

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World’s Most Expensive Blenders

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) presents World’s Most Expensive Blenders.

It’s probably no surprise to you that Blendtec, the appliance company whose founder promotes his products by blending non-food items from deodorant to smartphones in the infamous Will It Blend? videos, sells the most expensive blenders in the world. What may surprise you, however, is just how much one of these state-of-the-art blenders can cost.

 

The Blendtec Smoother Q-Series 20 Amp is their most expensive countertop option, and it has the features to justify the price. This blender isn’t just powerful; its copolyester sound enclosure and muffled motor stand ensure that it is also quiet. The blender can even be built into your countertop to reduce its height by 8 inches. This commercial blender can be had for a staggering retail price of $1,199.95.

 

 The most expensive blending appliance offered by Blendtec, however, is their enormous Megablender Frozen Beverage Machine. This blender dispenser is over 6 feet tall. The refrigerated system features paristoltic pumps that can dispense six different products into the jar. It also features a monitoring system that keeps track of the ice and product levels. This extraordinary machine has a retail price of $22,105.

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World’s Most Expensive Truffles

The most Expensive Truffles in The World!!

Expensive truffles are notoriously pricey because they are difficult to cultivate. This makes them a true delicacy that some have called the king of all fungi. White truffles are more expensive than black truffles, but what are the most expensive truffles in the world?

The Associate Press reported in 2006 that Hong Kong real estate investor Sir Gordon Wu and his wife paid €125,000 (US $160,787) at an annual truffle auction in Grizane, Italy, for a gigantic Italian White Alba truffle, reportedly the most expensive ever. This pricey truffle weighed in at 1.51 kilograms (3.3 lbs).

In 2007, the record was beaten by a truffle weighing 3.3 lbs. Casino tycoon Stanley Ho purchased the white truffle, hailing from Tuscany, for US $330,000 at an annual auction in Hong Kong.

In fact, Ho won the auction again in 2010 and even beat the previous record—pound for pound, at least. The latest auction was for two truffles weighing just under 3 lbs total. Once again, Ho paid $330,000 for the fungal delicacy.

With the current popularity of culinary television shows like Iron Chef, expensive truffles are being exposed to a wider audience than ever before. Who knows how much the price for a kilo of truffles will cost in the near future?

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World’s Most Expensive Cupcakes

Do you like cupcakes? What about diamonds? Gold? If you said “Yes!” to all of these questions, then you’re in for a treat—or two—as we tell you about the most expensive cupcakes in the world.

World's Most Expensive Cupcakes - Decadence d'Or

Decadence d’Or – $750

 

First, there’s Decadence d’Or by Pastry Chef Long Nguyen. Available at Las Vegas’ Palazzo Resort, ‘Decadence’ is made with edible gold flakes, gold-vanilla caviar, a Louis XIII de Remy Martin Cognac bottled around 1900 and Palmira Single Estate Chocolate. This cupcake truly has the “most expensive” look with its fantastic ornamentation.

Diamond cupcake by Mervis – $30,000

Created by Mervis Diamond Importers, these classy cupcakes weren’t just well-decorated—they were well-decorated with diamonds. Made to usher in the 2009 wedding season, each cupcake included a single, 2-carat asscher cut diamond surrounded by eight brilliant cut diamonds. Clearly the cupcakes weren’t bad enough for your teeth without the diamonds.

ROX diamond cupcake – $150,000

 

Created to mark the three-day Glam in the City fashion event in Glasgow, Scotland, this iced pastry—pardon the pun—is sparkling with gems from ROX luxury jewelers. ROX collaborated with Cupcake Glasgow to create this delightful diamond dessert. The event, fronted by fashion consultant Gok Wan, runs from June 18th to June 20th, 2010.

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World’s Most Expensive Cheesecakes

Read about the Most Expensive Cheesecakes in The World!!

While cream cheese was invented in 1872, cheese-based pies were around before Caesar crossed the Rubicon. In his De Agri Cultura, Roman statesman Cato the Elder wrote of a dish called placenta made of flour dough topped with cheese and honey. In modern times, cheesecake is usually made with cream cheese (US), ricotta (Italy) or quark cheese (Germany).

The most expensive cheesecake in the world is likely the cheesecake made by Chef Miguel Angel Quezada of Mexico and fifty-five cooks in January of 2009. The cheesecake took 60 hours to produce and weighed in at 2 tons. It was made with 2,000 pounds of cream cheese, 772 pounds of pastry, 551 pounds of sugar and 331 pounds of butter. It contained 20,000 servings and, according to Guinness World Records, was the largest cheesecake in the world.

The most expensive cheesecake you’ll be able to get your hands on, however, is offered by Saks Fifth Avenue. New York’s haute department store is selling a “Festive Two-Stack Cheesecake” by Elegant Cheesecakes. It weighs 10 pounds and comes in the form of a pair of stacked gift boxes. The filigreed chocolate shell contains a triple-mocha cheesecake on a shortbread crust and a chocolate decadence cake with buttercream frosting.

This luxury cheesecake can be had for $300 plus the price of overnight delivery.

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World’s Most Expensive Cheese on Toast

The Most Expensive Cheese on Toast in The World!!

Cheese on toast is a snack consisting of, as the name implies, cheese and toast. Butter and creative use of seasonings and toppings make the variations of this simple snack almost limitless. As Chef Tom Bridge demonstrated in 2006, the price for cheese on toast can be equally limitless.

Bridge’s Welsh Rarebit is a slice of Warburtons Toastie bread topped with creamy Lancashire cheese, chosen for its unique melting consistency, as well as L’Aquila white Umbrian truffles and Matsutake Chinese mushrooms. Considering the high price of both the truffles and the mushrooms, the dish cost a grand total of £345 (about US $609 at the time) to create.

Chef Bridge auctioned the most expensive cheese on toast in the world on eBay on April 27, 2006. The winner was treated to the Welsh Rarebit made by Chef Bridge in their own kitchen.


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Moroccan chicken, carrot and chickpea soup

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chicken, carrot and chickpea soup Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan chicken, carrot and chickpea soup.

Pot luck? Not so here - this is guaranteed to thrill, warm and delight!

Ingredients (serves 6)

1 tablespoon olive oil
1 medium brown onion, finely chopped
1 medium red capsicum, finely chopped
2 celery stalks, trimmed, finely chopped
2 medium carrots, peeled, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 dried bay leaf
1.6kg whole chicken
1/2 cup pearl barley
2 x 400g cans chickpeas, drained, rinsed
Fresh coriander leaves and harissa (see note), to serve

Method

1. Heat oil in a large, heavy-based saucepan or stockpot over medium-high heat. Add onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant.

2. Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley, chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl. Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.

3. Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and pepper. Serve with coriander leaves and harissa.

Notes
Harissa is a hot North African pepper paste. You could use chilli sauce instead.
You can make Moroccan chicken soup 1 day ahead. Make up to end of step 2. Refrigerate overnight. Skim fat from surface. Continue recipe.
 
Source
Super Food Ideas - July 2010, Page 40
Recipe by Kirrily La Rosa

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Moroccan lamb with carrot salad (low-carb)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb with carrot salad (low-carb) Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan lamb with carrot salad (low-carb).

Ingredients (serves 4)

2 garlic cloves, crushed
2 tsp sweet paprika
2 tbs sumac*
2 tsp dried oregano
3 tbs (1/4 cup) olive oil
12 French-trimmed lamb cutlets
4 carrots, peeled, thinly sliced
2 tsp cumin
1/4 cup chopped flat-leaf parsley
2 tsp harissa* (optional)
1 tbs red wine vinegar
95g kalamata olives
6 radishes, thinly sliced
Greek-style yoghurt, to serve

Method

1. Combine garlic, paprika, sumac, oregano, 1 tablespoon oil and 2 tablespoons water. Rub mixture over cutlets and set aside.

2. Boil carrots for 2 minutes. Combine cumin, parsley, harissa, remaining oil, vinegar and 2 tablespoons water. Drain carrots and toss with dressing, olives and radishes. Grill or barbecue lamb over high heat for 2 minutes each side until just cooked through. Serve with salad and a dollop of yoghurt.

Notes
Sumac and harissa are from Middle Eastern and gourmet food stores.
 
Source
delicious. - November 2004, Page 78
Recipe by Valli Little

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Apple pancakes with lemon-spiced butter

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Apple pancakes with lemon-spiced butter - Christmas Breakfast recipe. Enjoy Christmas recipes and learn how to make Apple pancakes with lemon-spiced butter.

Ease yourself into the weekend with these delicious pancakes. You can even make a double batch and freeze some to enjoy later in the week.

Preparation Time 10 minutes
Cooking Time 20 minutes
Makes 10

Ingredients

150g (1 cup) self-raising flour
375ml (1 1/2 cups) buttermilk
1 egg, lightly whisked
40g butter
1 medium pink lady apple, peeled, cored and thinly sliced
250g mixed fresh berries, to serve

Lemon-spiced butter
100g butter, softened
2 tsp mixed spice
2 tsp finely grated lemon rind

Method

1. Sift the flour into a large mixing bowl. Make a well in the centre. Whisk the buttermilk and egg together in a jug. Pour the buttermilk mixture into the well and whisk to make a smooth batter.

2. Melt half the butter in a medium non-stick frying pan over medium heat until foaming. Spoon 80ml (1/3 cup) of the batter into the pan and top with apple slices. Cook for 1 minute or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further minute or until golden. Repeat with remaining batter and apple slices, greasing pan with butter before each batch. (To freeze, see below.)

3. To make lemon-spiced butter: combine the butter, mixed spice and lemon rind in a small bowl. (To freeze, see below.)

4. To serve: Spread pancakes with lemon-spiced butter and arrange in a stack. Top with berries and serve immediately.

Notes
To freeze pancakes (up to 3 months): Place pancakes between sheets of non-stick baking paper. Wrap in plastic wrap and place in an airtight container. Label, date and freeze.
To freeze lemon-spiced butter (up to 3 months): Place on a large piece of plastic wrap. Roll into a log and tightly wrap in plastic. Twist ends of plastic wrap to enclose. Label, date and freeze.

To thaw: Place pancakes and lemon-spiced butter in fridge for 6 hours.
Microwave thawing (single portion): Place pancake on a heatproof plate. Heat, uncovered, on Defrost or Medium-low/350watts/30% for 1-2 minutes or until almost thawed. Stand for 2 minutes.

To reheat: Wrap 5 thawed pancakes in foil and place in a steamer over a saucepan of simmering water, turning once during cooking, for 5 minutes or until heated through. Repeat with remaining pancakes.

Microwave reheating (single portion): Cover pancake with a damp paper towel and heat on Medium/500watts/50% for 1 1/2-2 minutes or until warm to touch.

Source
Good Taste - February 2003, Page 79
Recipe by Emma Braz

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Cranberry spiced muffins recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cranberry spiced muffins - Christmas Breakfast recipe. Enjoy Christmas recipes and learn how to make Cranberry spiced muffins.

Bake a batch of these Christmas muffins to get into the festive spirit.

Preparation Time 10 - 20 minutes
Cooking Time 20 minutes
Makes 12

Ingredients

1 cup (140g) dried cranberries (craisins)
2 cups (300g) self-raising flour
3/4 cup (155g) brown sugar
1/2 cup (70g) pecans, coarsely chopped
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup (185ml) buttermilk
1/2 cup (125ml) vegetable oil
1 egg, lightly whisked
1 tbs finely chopped pecans, extra
1 tbs brown sugar, extra

Method

1. Preheat oven to 200°C. Line 12 x 1/3-cup (80ml) capacity muffin pans with paper cases.

2. Place the cranberries in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain well.

3. Combine flour, sugar, pecans, ginger, cinnamon, nutmeg and cranberries in a large bowl. Whisk buttermilk, oil and egg together in a jug. Add buttermilk mixture to flour mixture and stir until just combined (do not overmix). Spoon evenly among the lined pans. Combine the extra pecans and sugar in a small bowl and sprinkle over the muffins.

4. Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested. Turn onto a wire rack. Serve warm.

Source
Notebook: - December 2008, Page 180
Recipe by Sarah Hobbs

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Christmas fruit cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas fruit cake recipe. Enjoy Christmas dessert recipes and learn how to make Christmas fruit cake.

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!

Ingredients (serves 20)

600g sultanas
400g raisins
200g currants
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
290ml brandy
1 1/2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, softened
1 cup dark brown sugar
4 eggs, at room temperature
2 tablespoons orange marmalade
Pure icing sugar, to serve

Method

1. Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.

2. Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.

3. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.

4. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

Notes
If time permits, begin this 1 week ahead. You can make this cake up to 4 weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container. Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.

Source
Super Food Ideas - December 2006, Page 25
Recipe by Kerrie Sun

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Save and share Christmas fruit cake recipe

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Cassata ice-cream cake

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cassata ice-cream cake recipe. Enjoy Christmas dessert recipes and learn how to make Cassata ice-cream cake. 

Cassata, like pizza, comes from Italy, so finish the night with a slice of this colourful layered fruit, ice-cream and chocolate creation.
Preparation Time 30 minutes

Ingredients (serves 8)

Olive oil spray
1 x 17cm bought plain single-square sponge cake (see note)
2 tbs Galliano amaretto liqueur
1 x 2L ctn Neapolitan ice-cream
45g (1/4 cup) dried mixed fruit
2 tbs coarsely grated dark chocolate
Cocoa powder, to dust

Method

1. Spray a 6cm-deep, 20 x 10cm (base measurement) loaf pan with olive oil spray to lightly grease. Line the base and 2 long sides with plastic wrap, allowing the sides to overhang.

2. Use a serrated knife to cut the cake in half horizontally. Halve each piece lengthways to make 4 cake rectangles.Line the base of the prepared pan with 1 cake rectangle. Press down slightly. Use 2 cake rectangles to line the 2 long sides. Halve the remaining cake rectangle crossways and use to line the 2 short sides. Trim excess and use to fill any gaps. Brush the cake with amaretto.

3. Transfer the strawberry ice-cream to a bowl. Set aside to soften slightly. Spread over the cake base. Smooth the surface. Place in the freezer for 30 minutes or until firm.

4. Transfer the vanilla ice-cream to a bowl. Set aside to soften slightly. Add the fruit and chocolate, and fold until just combined. Spoon into the prepared pan. Smooth the surface. Place in the freezer for 30 minutes or until firm.

5. Transfer the chocolate ice-cream to a bowl. Set aside to soften slightly. Spoon into the prepared pan. Smooth the surface. Trim the excess cake. Cover with overhanging plastic wrap. Place in the freezer for 2 hours or overnight, or until firm.

6. Turn out the cake onto a serving platter and remove the plastic wrap. Dust with cocoa powder. Cut into slices to serve.

Tips
Time plan tip: Prepare this recipe to the end of step 5 up to 1 day ahead. Continue from step 6 just before serving.

Square sponge cakes are available from some Woolworths. If unavailable, use 1 x 450g pkt Madeira cake instead and cut into 4 slices lengthways in step 2.

Source
Good Taste - June 2008, Page 71
Recipe by Gemma Luongo

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Save and share Cassata ice-cream cake recipe

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Berry sundaes with white chocolate sauce

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Berry sundaes with white chocolate sauce recipe. Enjoy Christmas dessert recipes and learn how to make Berry sundaes with white chocolate sauce.
 
This ice-cream sundae is chock full of berries and doused in a white chocolate sauce. Yum!

Ingredients (serves 6)

2 tbs caster sugar
2 x 250g punnets strawberries, hulled, sliced widthways
200g fresh or frozen raspberries
2 litres vanilla ice-cream
300ml pouring cream
250g white chocolate, finely chopped
1 tbs Cognac or brandy (optional)

Method

1. For white chocolate sauce, place cream in a saucepan and bring almost to the boil over medium heat. Remove from heat. Add chocolate and stir until smooth and melted. For an adult twist, stir in Cognac or brandy. Transfer to a jug then refrigerate sauce until chilled.

2. Process sugar and 1/2 the strawberries in a food processor until smooth.

3. To serve, place a few raspberries and a few remaining sliced strawberries in the base of a 2 cup-capacity dessert glass. Top with scoops of ice-cream and a few more berries. Drizzle with a little strawberry sauce and white chocolate sauce. Repeat with remaining berries, ice-cream and sauces in 5 more glasses. Serve immediately.

Cook's tip: The chocolate sauce makes about 400ml. Store any remaining sauce in the fridge for 2-3 days.

Source
Notebook: - February 2006, Page 36
Recipe by Sophia Young

More Christmas Dessert Recipes 
Berry meringue smash  
Fruity Christmas biscotti
Christmas pie recipe
Pistachio & Almond Baklava
Coffee Baklava
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Save and share Berry sundaes with white chocolate sauce

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Berry meringue smash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Berry meringue smash recipe. Enjoy Christmas dessert recipes and learn how to make Berry meringue smash.

Ingredients (serves 4)

2 cups frozen berries (such as raspberries or mixed berries)
150ml thickened cream
100g packet pavlova nests
100g white chocolate, roughly chopped

Method

1. Place berries on a large plate lined with paper towel. Stand at room temperature for 5 minutes to partially thaw.

2. Using an electric mixer, beat cream until soft peaks form. Using your fingers, gently crush pavlova nests. Add crushed pavlova and white chocolate to cream. Gently stir to combine.

3. Transfer fruit to a bowl. Gently mash fruit with a fork. Add to cream mixture, stirring until just combined (do not overmix or mixture will turn pink).
4. Spoon into four 3/4-cup capacity glasses. Cover. Refrigerate until ready to serve.

Source
Super Food Ideas - September 2005, Page 86
Recipe by Dixie Elliott

More Christmas Dessert Recipes 
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Pistachio & Almond Baklava
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Save and share Berry meringue smash recipe

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Cider roast turkey recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cider roast turkey recipe. Enjoy Christmas cooking recipes and learn how to make Cider roast turkey.

Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table.

Moderately easy
Serves 8
Prep 15 mins
Cook 4 hrs
Approx 4 hrs cooking for a 4.5kg bird

Ingredients

FOR THE TURKEY

4.5-6kg/10-13lb turkey , giblets removed and kept
450g stuffing
2 leeks , trimmed and halved
2 carrots , halved
50g butter , softened
300ml dry cider

FOR THE GRAVY

300ml dry cider
600ml chicken stock
2 tbsp quince or redcurrant jelly

Method

1. Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).

2. Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously. To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

Nutrition Per serving (with gravy)
704 kcalories, protein 82g, carbohydrate 21g, fat 32 g, saturated fat 11g, fibre 1g, sugar 7g, salt 1.77 g

Recipe from Good Food magazine, December 2007. 

More Christmas Recipes... 

Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms
Prosciutto-wrapped beef with pesto
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing 

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Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing recipe. Enjoy Christmas cooking recipes and learn how to make Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing.

No need for impressive carving skills with this easy-to-serve dish with creamy gravy.

Ingredients

butter , for greasing
20 rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
3kg 104 oz butterflied turkeys breast (see know-how below)

FOR THE STUFFING

25g butter
1 tbsp olive oil
2 large onions , halved and sliced
140g pack pancetta cubes or bacon lardons
50g pine nuts
4 garlic cloves , chopped
25g pack sage , leaves only, roughly chopped
zest 2 lemons
2 x 20g/1oz packs flat-leaf parsley , roughly chopped
100g coarse white breadcrumbs
1 egg , beaten

FOR THE GRAVY

300ml dry white wine
300ml chicken stock
142ml pot double cream
handful flat-leaf parsley , roughly chopped

Method

1. First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.

2. Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.

3. Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.

4. Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.

5. Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.

Try

Sticky rosemary & garlic roots
Cut 1 medium swede (about 500g), 500g parsnips and 500g carrots into chunks. Peel and cut 2 red onions into 6 wedges each, leaving the root ends intact. Peel 5 garlic cloves; leave whole. Heat 25g butter in a large, lidded frying pan, then add the veg, 1 tbsp chopped rosemary and 4 tbsp veg stock. Season well, then put the lid on and cook gently for about 25 mins or until tender.

Know-how - butterflied turkey breast
A butterflied turkey breast is two turkey breasts taken off the bird and still joined by the skin. Ask your butcher to do this for you.

Nutrition per serving
850 kcalories, protein 96g, carbohydrate 18.6g, fat 43.5 g, saturated fat 16.2g, fibre 1g, sugar 6g, salt 2.96 g

Recipe from Good Food magazine, January 2008.

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Roast fillet of beef with shallots & mushrooms
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Spicy prawn cocktails  

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Roast sirloin of beef recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast sirloin of beef recipe. Enjoy Christmas cooking recipes and learn how to make Roast sirloin of beef.

Gary Rhodes' delicious, succulent roast beef dish is perfect for Boxing Day lunch or an alternative Christmas Day roast. Just four ingredients

Easy
Serves 6
Prep 10 mins
Cook 1 hr - 2 hrs 30 mins Plus resting time

Ingredients

2 tbsp vegetable oil or beef fat
1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
1 glass red wine
400g can beef consommé

Method

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.

2. Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.

3. Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

Try

Thicker gravy
If you prefer a thicker gravy, loosen 1-2 tsp cornflour with a little cold water and whisk slowly into the simmering stock, until it reaches the consistency you like.

Nutrition per serving
331 kcalories, protein 36g, carbohydrate 1g, fat 19 g, saturated fat 8g, fibre 0g, salt 1.47 g

Recipe from Good Food magazine, December 2005.
Recipe by Gary Rhodes 

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Roast fillet of beef with shallots & mushrooms
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Carrot Soup 

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Roast fillet of beef with shallots & mushrooms recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast fillet of beef with shallots & mushrooms recipe. Enjoy Christmas cooking recipes and learn how to make Roast fillet of beef with shallots & mushrooms.

See in the New Year with this timeless classic; a perfectly cooked fillet of beef.

Easy
Serves 8
Total time
Ready in 1½ plus up to 24 hours marinating time

Ingredients

2 tbsp soy sauce
1 tbsp red wine vinegar
6 tbsp extra-virgin olive oil
8 garlic cloves , peeled, 4 crushed, 4 left whole
1 beef fillet , about 1.75kg
10 small shallots , peeled
a small bunch rosemary , stems removed
350g mixed mushrooms , such as chanterelle, oyster and chestnut, halved or quartered if large

Method

1. Mix 1 tbsp soy, the vinegar, and 3 tbsp olive oil with 4 cloves garlic, crushed. Set aside. Season the beef with plenty of salt and put in a large plastic zip bag with the marinade. Marinate in the fridge for at least 1 hour and up to 24 hours.

2. Let the beef come to room temperature a couple of hours before roasting. Pat dry and season again. Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a heavy-based frying pan and sear the beef well on all sides, then put it in a large roasting tin with the shallots. Sprinkle over half the rosemary and roast for 25 minutes for rare beef (give it another 10 minutes for medium-rare), cover with foil and a tea towel while you cook the mushrooms.

3. Mix the mushrooms with the remaining olive oil, soy sauce, garlic cloves and rosemary. Put the mix on a large shallow baking tray, season and roast in the oven for 15 minutes. Slice the meat and serve with a spoonful of mushrooms and shallots.

Nutrition per serving
431 kcalories, protein 47.3g, carbohydrate 2.6g, fat 25.8 g, saturated fat 8.8g, fibre 0.7g, salt 0.96 g

Recipe from olive magazine, January 2008.

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Prosciutto-wrapped beef with pesto
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Fruity Christmas biscotti recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fruity Christmas biscotti recipe. Enjoy Christmas cooking recipes and learn how to make Fruity Christmas biscotti.

The perfect make-ahead gift, these will keep for up to a month after baking and look really impressive.

Easy
Makes about 72 biscuits
Prep 15 mins
Cook 1 hr
Freezable
Can be frozen part-baked and sliced

Ingredients

350g plain flour , plus extra for rolling
2 tsp baking powder
2 tsp mixed spice
250g golden caster sugar
3 eggs , beaten
coarsely grated zest 1 orange
85g raisins
85g dried cherries
50g blanched almonds
50g shelled pistachios

Method

1. Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands - it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.

2. Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.

3. Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.

Nutrition per serving
50 kcalories, protein 1g, carbohydrate 9g, fat 1 g, saturated fat 0g, fibre 0g, sugar 6g, salt 0.06 g

Recipe from Good Food magazine, November 2008.

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Christmas pie recipe
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Coffee Baklava
Cranberry cheese cake recipe
Choc-honeycomb ice-cream cake
Christmas bonbons  

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Christmas pie recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas pie recipe. Enjoy Christmas cooking recipes and learn how to make Christmas pie.

Combine a few key Christmas flavours here to make a pie that both children and adults will adore

Moderately easy
Cuts into 10-12 slices
Prep 30 mins
Cook 1 hr 15 mins Plus cooling

Ingredients

2 tbsp olive oil
knob butter
1 onion , finely chopped
500g sausagemeat or skinned sausages
grated zest of 1 lemon
100g fresh white breadcrumbs
85g ready-to-eat dried apricots , chopped
50g chestnuts , canned or vacuum-packed, chopped
2 tsp chopped fresh or 1tsp dried thyme
100g cranberries , fresh or frozen
500g boneless, skinless chicken breasts
500g pack ready-made shortcrust pastry
beaten egg , to glaze

Method

1. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.

2. Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.

3. Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.

4. Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.

5. Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

Nutrition per serving
488 kcalories, protein 23g, carbohydrate 39g, fat 28 g, saturated fat 12g, fibre 2g, salt 1.4 g

Recipe from Good Food magazine, December 2005.

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Cranberry cheese cake recipe
Choc-honeycomb ice-cream cake
Christmas bonbons
Chocolate Cherry Trifle
Apple Crisp 

Save and share Christmas pie

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Roast vegetable quiche recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast vegetable quiche recipe. Enjoy Christmas cooking recipes and learn how to make Roast vegetable quiche. 

A Meat-free Monday delight: this eggcellent quiche will tart up your Christmas meal, plus it's everything it's cracked up to be!

Ingredients (serves 4)

2 sheets frozen ready-rolled shortcrust pastry, partially thawed
500g butternut pumpkin, peeled, cubed
1 small red capsicum, thickly sliced
1 small red onion, cut into thin wedges
Olive oil cooking spray
1/2 quantity Basic egg mix (see recipe below)
1 tablespoon chopped fresh coriander leaves

Method

1. Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.

2. Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan. Prick base with a fork. Freeze for 15 minutes or until firm.

3. Place pumpkin, capsicum and onion on prepared tray. Spray with oil. Season with salt and pepper. Place on lower shelf of oven. Place tart pan on hot baking tray in oven. Bake for 10 to 15 minutes or until pastry is golden and vegetables are just tender. Remove tart pan and vegetables from oven. Reduce oven temperature to 180°C/160°C fan-forced.

4. Make egg mix. Arrange vegetables in pastry case. Pour over egg mix. Bake for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.

Notes

• Freezing pastry in the tin removes the need for 'blind baking' with baking paper and weights or uncooked rice.
• If using non-stick pan or tin, there is no need to grease before adding pastry.
• Stand quiche for 5 minutes before serving.

Source
Super Food Ideas - September 2009, Page 44
Recipe by Claire Brookman 

Basic Egg Mix

Ingredients (serves 6)

8 eggs
1/2 cup pure cream
1/2 cup finely grated parmesan cheese

Method

1. Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper.

Notes
You could use milk instead of pure cream in the Basic egg mix.

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Gingerbread tree recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Gingerbread tree  recipe. Enjoy Christmas recipes and learn how to make Gingerbread tree.

Merry Christmas! Have a wonderful day full of fabulous food, family and friends.

Makes 1 tree

Ingredients

3 1/3 cups (500g) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 tsp ground ginger
1/2 tsp ground cardamom
150g unsalted butter, softened
175g dark brown sugar
150g honey
1 egg
1 eggwhite
1 1/2 cups (240g) icing sugar, sifted, plus extra, for dusting
Silver cachous, to decorate

Method

1. Preheat oven to 180C. Sift flour, baking powder, bicarbonate of soda, spices and a pinch of salt into a bowl.

2. Using an electric mixer, beat butter and brown sugar until fluffy. Add honey and egg. Beat until combined. On low speed, beat in sifted dry ingredients until mixture comes together. Divide dough in 1/2. Wrap separately in plastic. Refrigerate for 30 minutes.

3. Trace 19cm, 15cm and 10cm stars on to cardboard and cut out. For 7.5cm and 4.5cm stars use cutters.

4. Roll out dough halves between baking paper until 4mm thick. Using star templates and 7.5cm cutter, cut out 3 stars of each size from dough. Using 4.5cm cutter, cut out as many stars as possible from remaining dough.

5. Place same sized stars together, 3cm apart, on baking paper-lined oven trays. Bake larger stars for 8-10 minutes; smaller stars for 5-7 minutes or until deep golden. Stand biscuits for 5 minutes. Transfer to wire racks to cool.

6. Place eggwhite in a bowl. Stir in icing sugar, 2 tbs at a time, until combined.

7. Stack the largest stars at offset angles, placing 2-3, 4.5cm stars in between. Glue each layer with icing. Continue stacking in decreasing size until all 7.5cm stars are used. Finish with one 4.5cm star flat and a second one upright. Use icing as glue to decorate tree with cachous.

8. Tie up remaining small stars to look like presents. Leave tree to set for 1 hour. Serve dusted with icing sugar.

Notes
Unassembled and in an airtight container the biscuits will last about 1 month. Once the tree is assembled, depending on humidity, it can last up to 2 weeks.

Source
Notebook: - December 2005, Page 30
Recipe by Sophia Young 

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Prosciutto-wrapped beef with pesto recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Prosciutto-wrapped beef with pesto Recipe. Enjoy cooking Christmas Main Dishes and learn how to make Prosciutto-wrapped beef with pesto.

Add festive colour to your Christmas table with basil-topped, pesto-filled beef.

Preparation Time 15 minutes
Cooking Time 45 minutes

Ingredients (serves 10)

14 slices (about 120g) prosciutto
1 x 150g ctn Wattle Valley Baby Spinach with Cashew & Parmesan Chunky Dip
1.5kg-piece beef fillet
Fresh basil leaves, to serve

Method

1. Preheat oven to 200°C. Place 7 prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle. Repeat with the remaining prosciutto slices, slightly overlapping, at the long side of the first rectangle.

2. Spread the dip over the beef. Place the beef, dip-side down, on the prosciutto. Roll up to enclose the beef. Place the beef, seam-side down, in a roasting pan. Roast for 45 minutes for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest. Top with basil.

Cook's tip: For moist, tender meat, cook the beef to medium. Beef fillet is a lean cut, so if you cook it for too long it may become dry and tough.

Source
Good Taste - December 2009, Page 114
Recipe by Michelle Southan

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Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing
Spicy prawn cocktails
Carrot Soup
Prawn & asparagus salad
Christmas cake recipe

Save and share Prosciutto-wrapped beef with pesto recipe

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Cranberry cheese cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cranberry cheese cake Recipe. Enjoy Christmas Desserts and learn how to make Cranberry cheese cake.

Ingredients (serves 10)

185g unsalted butter, softened
150g cream cheese, softened
2 teaspoons finely-grated lemon rind
1 1/4 cups caster sugar
3 eggs
1 cup self-raising flour
2/3 cup plain flour
1 cup frozen cranberries
icing sugar mixture, to serve

Method

1. Preheat oven to 180°C. Grease a 22cm fluted ring pan. Using an electric mixer, beat butter, cream cheese and lemon rind in a medium bowl until combined. Add sugar. Beat for 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition until combined. Stir in flours. Fold through the cranberries.

2. Spoon mixture into prepared pan. Smooth top with a spatula. Bake for 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven. Stand cake in pan for 10 minutes. Turn out onto a wire rack to cool.

3. Dust cake with icing sugar. Serve.

Notes
Store cake in an airtight container in the fridge for up to 3 days.

Source
Super Food Ideas - December 2007, Page 46
Recipe by Kim Coverdale

More Christmas Dessert Recipes...
Christmas cake recipe
Choc-honeycomb ice-cream cake
Christmas bonbons
Chocolate Cherry Trifle 
Apple Crisp

Save and share Cranberry cheese cake recipe

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