1 cup of chopped chicken breast
1.5 cups of chopped Shrimps
1 cup of chopped Vegetables (Carrots, green onions, green pepper)
1 teaspoon of Grated Ginger
1 cup of All-purpose Flour
½ cup of Milk (I used coconut milk)
¼ cup of sugar
4 tablespoons of butter (Melted)
2 eggs (whisked)
½ teaspoon of baking powder
Oil for frying
Chop your chicken, shrimp and vegetables. Season the chicken and shrimp with the seasoning cubes and ginger and set aside.
Heat up one tablespoon of butter and stir-fry the chicken and shrimp on low heat so it can cook properly for about 15- 20 minutes.
In a large bowl, combine the flour, sugar, baking powder, and butter and mix till all the butter is incorporated.
Add the whisked egg and milk to the flour mixture and combine till mixture is smooth and runny.
Grease the frying pan with 1 tablespoon of oil and place on the burner on low heat. Pour in the pancake mixture while swirling the mixture so it covers the pan completely.
While the mixture is still on low heat and moist, sprinkle some of the chicken and shrimp and the chopped vegetables, flip over to fry on both sides till done.
Serve your chicken and shrimp pancakes hot!
Spice Crusted Sweet Potato Wedges (Tested)
3 lb. sweet potatoes or yams, unpeeled, sliced into wedges
3 tbsp. oil
1 tbsp. sesame seeds, toasted
1 tbsp. nigella seeds (or poppy seeds)
1 tbsp. dried garlic flakes
1 tbsp. dried onion flakes
2 tsp. kosher salt
1 tsp. ground ginger
1 tsp. curry powder
Preheat the oven to 425.
Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.
Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.
Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.
Karen Mintzias 1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon’s juice 1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper 8 Bay leaves; cut
Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.
Source : cookdiary.net
- 2 tablespoon sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 can KOO Chickpea, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- Handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
Large pan, large mixing bowl, fork/potato masher
- Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
- Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
- Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
- Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.