CHICKEN KEBABS

Ingredients (4 Servings):

• 2 Skinless / Boneless Chicken Breasts cut into 1˝ inch pieces
• 2 tbsp Extra Virgin Olive Oil
• 2 Large Onions, grated
• 4 Medium Tomatoes
• Salt
• Black Pepper
• 1/2 tsp Saffron (optional)
• 2 tbsp Plain Yogourt

Directions:

Prepare Marinade:

Mix olive oil, grated onions, saffron, salt and black pepper. Wash & cut chicken into small pieces.
Marinate and cover overnight (or at least for several hours) in refridgerator.

Indoor Barbeque:

Preheat the pan on Medium heat. Thread chicken on long, thin metal or wood skewers. Also thread
whole tomatoes separately on another skewer. Brush with marinade. Cook on your stove for about
3 minutes on each side, turning frequently.

Chicken Kebabs can also be prepared in the oven:

Prepare chicken as before, preheat the grill to a high temperature, and place just under the
grill, again turning frequently. Serve hot with basmati rice or on Pita bread.

STEAK

Ingredients:

• 1/2 cup Red Wine
• 2 tbsp Brown Sugar
• 1 tbsp Mustard
• 1 tbsp Worcester sauce
• 1 tbsp Lemon juice
• 2 cloves Garlic, minced

Directions:

Place steak in shallow dish. Combine marinade ingredients. Mix well. Tenderize steak with mallet.
Pour marinade over steak. Cover and place in fridge overnight or at least for several hours.
Place steak in frying pan or saucepan on medium heat and cook to desired wellness.

STEW

Ingredients (4 Servings):

• 500 grams Stewing Lamb or Beef
• 400 grams Potatoes
• 400 grams Carrots
• 4 Large Onions
• 4 tbsp Tomato Paste
• Salt
• Black Pepper

Directions:

Peel and thinly slice onions. Wash and cut meat into small pieces and add to the onions.
Sauté meat with onions until it turns golden brown. Add 3 glasses of hot water or 3 cups brown stock (optional).
Bring to a boil. Cook over medium heat for about 40 minutes with the lid on. Wash, peel and cut potatoes and carrots into bite-sized chunks, and add to the meat. Stir in tomato paste, salt and pepper to taste.
Cook over medium heat for about 15 minutes. Serve with white rice.

  BLINCHIKI WITH TVOROG (COTTAGE CHEESE)

These pancakes have been popular since the 19th Century. Fragrant and delicious.

Crepe Ingredients:

• 1 Cup Flour
• 1 Cup Milk
• 1 Large Egg
• 1/8 tsp Salt
• Oil (optional)

Filling Ingredients:

• 200 grams Cottage Cheese (approx 1/2 tub)
• 1/2 Cup Milk
• 2 Large Eggs
• 1/3 Cup Ground Poppy Seeds
• 1 Cup Raisins
• 1/2 Cup Sugar

Directions:

Prepare Filling:

Mix ground poppy seeds and raisins in hot milk and heat until dense, then add sugar and let cool down.
Combine the mixture with cottage cheese and 2 egg yolks.

Prepare Crepes:

Sift flour in a bowl, and then add milk and salt. Stir in 1 whole egg and 2 egg whites. Mix thoroughly.
In a hot frying pan, create thin pancakes, but fry one side only.

Note: if desired no oil is necessary. Crepes will be baked instead of fried.

Put the pancake on a plate fried or baked side down, spread the filling and roll into a log. Put all the rolls on a baking sheet, lightly brush with butter and bake in the pan to save energy, cutting the cooking time in half by avoiding the oven. Serve with milk or juice.

Hint: The filling can be substituted with other ingredients such as fresh fruit or melted cheese.

FISH FILLETS

  Ingredients:

• 6 Medium or Large Fish Fillets (Sole, Pollock or Halibut)
• 1 Large Onion
• 1 Large Tomato
• 1 Bay Leaf
• 1/4 Cup (2 Oz.) Freshly Chopped Parsley or Coriander)
• 1 tbsp Extra Virgin Olive Oil
• 1/2 Lemon or Lime

Directions:

Place fish fillets in a skillet or pan. Slice onions in thin rounds over fillets.
Slice tomatoes in rounds over onions. Add bay leaf and chopped herbs (parsley or coriander).
Top with 1 tbsp olive oil and cook over low to medium heat. When fish is fork tender drizzle
with lemon or lime juice and serve hot over white basmati rice.

Hint:

Fish fillets tend to cook very quickly. Cooking on low to medium heat will allow the other ingredients to form a delicious sauce, while cooking the fish. This dish can be prepared ahead of time directly in your plasma pan, placed in the fridge and cooked 10-15 min before serving.

HOT BEAN DIP (FHOOL)

Ingredients:

• 1 Can Baby Fava Beans
• 1 tsp Crushed Garlic
• 1 tsp Dried Cumin
• Salt
• 1 tbsp Extra Virgin Olive Oil (optional)
• 1 Green Chili or 1/4 tsp Cayenne Pepper
• 1/2 Lemon or Lime

Directions:

Blend fava beans and place in Plasma pot or sauce pan. Combine all other ingredients and cook on low to medium heat with lid on for approximately 10 minutes. Pour into a deep dish and top with olive oil (optional) and lemon or lime juice. Serve with pita bread or naan.

CURRY CHICKEN

Ingredients (4 Servings):

• 2 lbs Fresh Chicken Pieces
• 2 cloves Garlic, chopped
• 1 tsp Paprika
• 1 Bay Leaf
• 1 Sweet Red Pepper, sliced or chopped
• Salt
• Black Pepper
• 1/2 Lemon or Lime

Directions:

Wash chicken well and place in your plasma pan. Add garlic, paprika, bay leaf, and cook for
15 minutes with the lid on. Remove lid, add lemon juice, salt and pepper to taste and cook for
an additional 10 min or till chicken is cooked completely and has browned. Serve hot over white rice.

APPROXIMATE TIMES FOR VEGETABLE STEAMING

Cauliflower	Fresh, small heads	500 g / 1.19 lb	15 - 20 Min.
Broccoli	Fresh, small heads	500 g / 1.19 lb	15 - 20 Min.
Mushrooms	Fresh, cut	500 g / 1.19 lb	10 - 15 Min.
Green Peppers	Fresh, in slices	500 g / 1.19 lb	10 - 15 Min.
Green Beans	Fresh, whole or cut	500 g / 1.19 lb	20 - 25 Min.
Carrots	Fresh, in slices	500 g / 1.19 lb	20 - 25 Min.
Potatoes	Cut	500 g / 1.19 lb	20 - 25 Min.
Potatoes	In their skin	500 g / 1.19 lb	25 - 30 Min.
Cabbage	Fresh, cut	500 g / 1.19 lb	15 - 20 Min.
Leek	Fresh, cut	500 g / 1.19 lb	15 - 20 Min.
Asparagus	Fresh	500 g / 1.19 lb	25 - 30 Min.
To make it well done, add another 5 minutes
Steak	Fresh	500 g / 1.19 lb	5 - 7 Min.
Chicken	Fresh	500 g / 1.19 lb	15 - 20 Min.
Whole fish	Fresh	500 g / 1.19 lb	10 - 15 Min.
Roast	Fresh	500 g / 1.19 lb	5 - 10 Min.

Tip: It is not necessary to defrost vegetables. Use a shorter steaming time for greens to prevent them losing their colour.