Amount:
Sambosah Dough
Filling amount:
2 chicken breast cut into squares
1 boiled medium-sized potato cut into cubes
2 large chopped lemon pickles
3 tablespoon of green minced onion
1 tablespoonful of tomato paste
2 tablespoonful of olive oil
½ teaspoonful of (ground cinnamon & dry coriander)
¼ teaspoonful of ground red pepper (as required)
salt & black pepper as required.
Method:
1. Heat the oil, then add the pieces of cut chicken for 4 – 5 minutes.
2. Add the green minced onion, the tomato paste, the spices and the then stir for 4 to 5 minutes.
3. Inorder to fill the sambosah, put an amount of one tablespoonful of the mixed filling at the edge of the dough. Slice and roll the dough into triangular shapes and forms.
4. Fry the sambosah triangles in oil until they become golden in color.
Amounts:
Sambosah Dough
Filling Amount:
3 beef filet slices cut into slices. Having rectangular shapes & form.
1small green sweet pepper cut into slices
1small white onion cut into slices
1tablespoonful of tomato paste
2 tablespoonful of olive oil
1teaspoonful of ground cumin
¼ teaspoonful of ground red pepper
¼ teaspoonful of powdered garlic
Salt as required
Method:
1.Heat the oil, then add the cut slices of beef. Stir for 6-8 minutes until it is well done.
2.Add the sweet pepper, the onion, the tomato paste and the spices, stir for three to four minutes until the beef is completely well done.
3.To fill the sambosah, put a tablespoonful of the filling food on the edges of the dough slices. Roll the dough into triangular shapes and forms.
4.Fry the sambosah triangles in oil until they become golden in color and serve with sour cream or labana.
Amounts:
A small Sambosah Dough (mini)
Amounts of the filling:
¼ cup of peanut butter
¼ cup of thick strawberry jam
Strawberry shake for garnishing
Method:
1.Place the jam and the peanut butter into a medium-sized pot and mix gently with a fork.
2.To fill the sambosah, put a teaspoonful of the filling at the end of the dough slices. Roll the dough into triangle.
3.Fry the sambosah triangle in oil until their color turns golden.
4.Garnish with strawberry sauce and serve.
4 servings for 4 persons
Amounts:
12 bread slices
200 grams of cream cheese
150 grams of alsalamy slices
4 firm tomato slices
1 tablespoonful of minced parsley
Sliced olive and cucumber
Method:
1.Using a metal cutter 4 cm. in diameter, cut the slices into circles ( you will be in need of two circle to make every sandwich)
2.Mix the cheese and parsley together. Anoint the circles with this mixture. Place a piece of alselamy together with apiece of tomato in one of the two circles.
3.Place the other half also and wrap it with plastic rolls. Put them in the refrigerator up to the time it is needed
4.Garnish them with olive and cucumber slices.
12 small piece of Cake
Amounts:
4 white toast slices
2 tablespoon of chocolate cream
1 cup of cream shake
1 tablespoon of sugar
2 table spoon of sliced red cherry
12 balls of red cherry – for garnishing
Grated peeled chocolate – for garnishing
Method:
1.Shake the cream together with sugar, moderately rapid to high, in a container of medium size, until the size of cream is doubled.
2.Cut the ends of the toast – amount every toast slice with chocolate cream and then with cream shake, then sprinkle slice cherry.
3.Every slice is rolled and folded into fingers. Then every finger is divided into three equal pieces.
4.Every piece is anointed with cream shake, then grated chocolate is sprinkled on it and garnished with cherry.
Sufficient for: 4-6 persons
Quantities:
15 roasted Lusine bread slices
04 small pieces of black eggplant
02 cups of sliced cauliflower
02 cups of yogurt
02 cups of shredded cheese
01 can of pizza medium size tomato paste
01 clove of garlic, ¼ teaspoon of powder garlic
02 tablespoon of minced parsley- for garnishing, salt, pepper as desirable
Method:
1. Heat the oven up to 1800.
2. Rub a longitudinal (oblong) tray with butter, cut off the terminal edges of the toast and then rub each slice with a clove of garlic.
3. Boil the vegetable for 2 minutes, then mix the yogurt, the grated cheese with the powder garlic and seasoned with salt and pepper.
4. Align the contents of the tray as follows:
- A layer of toast, then pizza tomato paste then the vegetables, then the mixture of milk & cheese up to the end of the quantity prepared.
5. Pour the mixture of milk and cheese. Bake for 15-20 minutes
6. Garnish with parsley and go ahead.
For 5-6 Servings
Quantities:
6 roasted L’usine bread slices
5 eggs with albumen & yolk separated
1 cup of sliced mushroom
¾ cup of grated shredded cheddar cheese
¾ cup of sliced tomato
¼ cup of milk
1 clove of garlic, minced
2 large tablespoon of minced parsley, for garnishing
White pepper as per desire.
Salt
Method:
1. Heat the oven up to 1800.
2. Anoint an 8-9 inch. Tart tray (a circular medium sized shallow tray with butter, cut the bread slices into small cubes)
3. Beat the white of eggs with an electric mixer until it multiplies.
4. Mix the yolk (the yellow of the egg) , the milk, ½ cup of cheese, the minced garlic and season them with salt & pepper. Then, add the albumen (white of an egg) to the mixture of cheese and turn gently.
5. Align the slices of bread at the bottom of the tray. Pour the mixture of egg on the sliced bread. Finally, add the mushroom , the sliced tomato and the cheese at last.
6. Bake the mixture for 20 minutes, or until it is ripe. Garnish with parsley and proceed ahead.
12 small pieces of Cake
Amounts:
From 10 to 12 white Toasts
3 tablespoonful of brown sugar
4 tablespoon of ground cinnamon
2 cups of milk
1 sachet of cream caramel
Caramel sauce – for garnishing
Method:
1. Heat the milk in a medium sized pot. Then, add to the milk the sachet of cream caramel. Cook while stirring for 2 – 3.
2. Cut off the edges of the toast – mix the sugar together with the cinnamon and leave it aside.
3. Align one layer of the toast slices, at the bottom of a medium - sized cheese cake tray. Then, pour a ½ cup of the cream mixture and sprinkle two(2) tablespoonful of sugar and cinnamon.
4. Repeat the alignment of layers, until the amount is depleted, to get a four layer cake.
5. Put the cake in the refrigerator for at least one hour. Then garnish it with caramel sauce before serving it.
Amounts:
Small Sambosah Dough (mini)
1 teaspoonful of flour
2 teaspoonful of water
30 grams chocolate
Amount of the filling:
Ice cream vanilla
½ teaspoonful of cinnamon for garnishing
Method:
1.In order to prepare ice cream rolls, snip every sambosah slice into for squares.
2.Mix the spoonful of flour with water.
3.Roll every square into the shape and form of ice cream biscuit, using the mixture of flou and water.
4.Heat the oil and fry the rolls until become golden in color.
5.Place the chocolate in a small pot over a water bath until it melts.
6.Dip the large end of the chocolate and then cool it until become solid and dry.
7.Fill every roll with ice cream then sprinkle cinnamon over it and serve it immediately.
