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January, 2012

  1. Chicken Citrus Salad Recipe

    January 31, 2012 by Channah

    Ingredients (4 persons):

    •  juice from one orange
    •  juice from half of lemon
    •  juice from one lime
    •  a large onion, minced
    • 2 cloves garlic, minced
    • chili sauce / chili powder ( to your taste)
    • 1 teaspoon cumin
    • 1/4 teaspoon salt
    • optional – 1 teaspoon white sugar
    • 500 g boneless chicken breast, skinless
    • Romaine lettuce
    • 2 oranges – peeled, diced
    • 1/4 celery root, sliced julienne
    • 2 green onions, minced



    1. In a bowl, mix together the orange, lemon and lime juices, onion, garlic, sauce / chili powder, cumin, salt and sugar.
    2. Pour half of this mixture  into a large plastic resealable bag /box.
    3. Cut chicken into slices of 1 centimeter thickness and add it into the citrus mixture. Leave it in the fridge to marinate for at least 2 hours.
    4. Put the remaining sauce into a blender (optional) and place it in the refrigerator.
    5. Heat a non-stick pan and fry the chicken. When almost done, add the marinade to the pan and simmer for a few minutes.
    6. Remove the chicken and cut into thin strips.
    7. Cut the salad, green onion, celery and oranges and mixed in a large bowl.
    8. Mix the salad with the remaining sauce, and add the chicken slices on top.


  2. Chinese New Year Recipe: Lion’s Head Meatballs

    January 28, 2012 by Varga László


    Gong Xi Fa Cai! 恭喜发财 !


    Ingredients (4 persons)


    • 10 dried black mushrooms (I used black trumpet / Craterellus cornucopioides but if tou can find some shiitake its best)
    • 4 cups chicken stock
    • 21/2 pounds fatty ground pork
    • 2 egg whites
    • 1/2 cup plus 1 tablespoon dry wine
    • 3 tablespoons soy sauce
    • 2 tablespoons plus 1 1/2 teaspoons sugar
    • 1 tablespoon toasted sesame oil
    • 3 1/2 teaspoons salt
    • 1/2 teaspoon freshly ground black pepper
    • ¾ cup chopped green onions
    • 2 tablespoons finely minced ginger
    • vegetable oil
    • 1/3 cup ginger, sliced into very thin matchsticks
    • ¾ cup dry white wine
    • 1 teaspoon vinegar
    • 2 tablespoons cornstarch


    Preparation method:


    1. Soak the dried mushrooms in water ultil softened, then rinse.
    2. Chop the ginger and 2 green onions.
    3. Combine in a bowl the pork, egg whites, green onions, minced ginger, 3 tablespoons wine, soy sauce, 2 tablespoons sugar, sesame oil, 2 teaspoons salt and pepper, mixing thoroughly.
    4. Divide the mixture into 12 parts and shape them into large meatballs.
    5. In a deep pot, add approximately 10 cm deep palm oil and heat it up. Fry the meatballs in the oil for 3 minutes, until they are deep golden brown but still raw in the center.
    6. Chop the ginger into very thin matchsticks.
    7. In a deep pan add the soaked black mushrooms, 4 cups chicken stock, the ginger threads, the meatballs, the rest of the wine, vinegar, sugar and 1½ teaspoons salt. Simmer for approx 30 minutes.
    8. Dilute the cornstarch with a bit cold water, then add to the pot and simmer for 1-2 minutes.
    9. In the serving bowls add some Chinese cabbage leaves, then some rice or stir fried Chinese mixed vegetables, then 2-3 meatballs with some sauce and mushrooms.



  3. Lebanese Recipe: Fattoush

    January 27, 2012 by Channah


    Ingredients (4 persons):


      • lettuce leaves, chopped
      • cabbage leaves, chopped
      • 2 radishes, minced
      • 1 medium cucumber, diced
      • 1 red bell pepper, minced
      • 1 carrot, chopped
      • 1 cup sweet corn kernels
      • 1 large tomato, finely diced
      • 1 small onion, sliced thin
      • 2 large cloves garlic, crushed
      • fresh parsley, minced
      • fresh mint leaves, minced (optional)
      • 1/4 cup olive oil
      • 1 pomegranate / pomegranate syrup
      • pita / croutons (optional)
      • vegetable oil for frying (optional)



    1. Mix together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil.
    2. Put in a blender the seeds from 1/2 pomegranate and make a dressing if you don’t have pomegranate syrup.
    3. Put the dressing/ syrup and the remaining  pomegranate seeds (optional) over the vegetable mix.
    4. Heat oil in a pan and fry pita /croutons for a few minutes. Remove to cool on paper towels.
    5. Serve with grilled meat or just eat it like this.