For Pasta, meat and fish. 1 - 2 cloves garlic 1 handful of capers 1 handful of chopped pickled cucumbers 2 handful of chopped parsley 1 handful of fresh basil 6 anchovies filets 1 tb mustard 8 tb extra virgin olive oil 3 tb balsamic vinegar Salt, Pepper Put everything, except the oil, salt and pepper in a blender and mix. Than add the oil slowly while stirring, and season with salt and pepper to taste.
(You need an oven with a grill or broiler (heat from above) Tomatoes ½ bunch parsley ½ bunch basil Fresh mozzarella cheese, whole pieces (avail. at Sheikh Abdallah, but not always in stock) 1 small packet / 1 portion corn flakes Olive oil or butter Salt, pepper Cut the tomatoes and the mozzarella in slices and set (alternating one slice tomato and one slice mozzarella) in a greased ovenproof tray or Pyrex pan. Chop the parsley and the basil, mix them together with the cornflakes, and spread the mixture over the tomatoes. Season with salt and pepper and sprinkle sparsely [...]
(Fits perfect with Kofta, Steak, and Hamburgers, etc.) 1 or 2 medium sized onions 2 cloves garlic 500 gr carrots 5 big tomatoes 100 gr black olives without pits 6 tb olive oil Salt, Pepper Cut the onions, carrots and tomatoes in chunks (don't make the carrot pieces too small, after 30 min cooking they should still be a bit "al dente"). Roast the onions in a pot with the olive oil until golden, and add the tomatoes, carrots and olives. Season with salt and pepper, and let it simmer on low heat for 30 minutes.
8 big carrots 20 gr butter 1 tb honey 1/8 liter Maggy chicken stock 1 tb cream ("eshta), or ½ tin PUK cream 1 tb mustard, Curry powder 1 ts chopped basil Heat the butter in a pot and add the carrots, fry on medium heat for a moment. Add the honey, salt and pepper and the Maggy stock, let it simmer for 10 minutes. Pour most, but not all of the water off and add the cream, the mustard and curry.