Tuesday 24 January 2012

Ardishawkeh ( Stuffed Artichokes )


Ingredients:


400g Artichoke Bottoms (about 9 pcs) (I use frozen)
1 cup Peas
1 Carrot peeled & diced into small cubes
1 Vegetable stock cube
1/2 cup Lemon juice
2-3 tbsp Flour
1 ltr Water
1/2 tsp White Pepper
1/2 tsp Nutmeg

Place artichoke at a room temperature for 2 hrs to thaw. In a saucepan put in the artichoke, peas, dice carrots, veg stock cube & water. Bring it to boil & then simmer for 20 min or till it is done.
 
Drain and keep the stock aside. In a shallow baking dish (Pyrex) , place artichokes side by side. Fill in with the peas and carrots.
 
To the stock add lemon juice & the flour & bring it to boil till it thickens.
Pour the thick sauce over the artichokes .
 

Bake, uncovered, in oven at gas mark 6 for 20 min.
Serve as started or next to boiled rice as main course. 


Wednesday 11 January 2012

Almond Crescents

  A simple, soft, delicious recipe



Ingredients:

2 1/2 cup Flour
1 cup Ground Almond
1/2 cup Sugar
3/4 cup Butter
3 Eggs
1 tbsp Baking Powder
1/2 tsp Vanilla


  Mix all ingredients together until it becomes a workable dough.
Pinch a small amount, roll it between your hands and form a crescent shape.


Place on a greased baking sheet. Bake at 350C (gas mark 5) for 10 – 12min. 
Let it cool and sprinkle with icing sugar. Sahtein!