Caramel Chocolate Tart
For the base: 32 chocolate biscuits, crumbled - 50g butter, melted
For the filling: 150g semi-sweet chocolate chips - 2 cups heavy cream - 3 tbsp sugar - 2 tbsp caramel sauce - ½ tsp salt - 25g corn flour - 1/3 cup milk
Directions: 1-To make the base Pulse biscuits and butter In a food processor until you have a moist sandy mixture. Press biscuits into a tart tin and refrigerate for 3 hours.
2-To make the filling: In a saucepan, on low-medium heat, pour the chocolate chips and the cream and stir until the chocolate melts. Add sugar, caramel and salt. Stir to well combine.
3-In a small bowl, whisk corn flour and milk together and, off the heat, add to the chocolate mixture and mix. Return sauce over low heat and keep stirring 5-7 minutes or until sauce thickens. Leave to cool 15 minutes.
4-Take out the base-lined tart tin, pour the chocolate mixture evenly on the top and return it to the fridge to chill overnight.
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Strawberry Quinoa Salad by Maya Oryan #photography @sergeoryan
Ingredients: Strawberries- lettuce - quinoa - avocado - pomegranate - diced pear (optional)
Dressing: 12 strawberries, 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, ¼ tsp sea ,1 tbsp poppy seeds (optional)
Instruction: Put the strawberries in a blender and blend until smooth. While blending, gradually add the olive oil, vinegar, honey, in a steady stream. Process until thickened. Sprinkle with salt and gently stir in the poppy seeds. Drizzle over the salad and serve. . . .
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Gastrodiplomacy: An initiative of the Ministry of Foreign Affairs and Emigrants - Our Borders are the World! (Full article features in Home Magazine on following link
https://mylebanonmyhome.com/gastrodiplomacy-an-initiative-of-the-ministry-of-foreign-affairs-and-emigrants-our-borders-are-the-world/
Stuffed vine leaves are as easy as a salad to make! In fact you combine all the ingredients same as you do for a salad, drizzle the olive oil and the lemon juice and start the stuffing. The rolling is not that complicated!
Ingredients | Stuffing:250g grape vine leaves - 1½ cup uncooked short grain rice - 4 cups parsley, finely chopped - 2 tbsp fresh mint leaves, finely chopped - 1 cup white onion, finely chopped - 3 cups tomatoes, diced
1 cup chickpeas, canned or cooked - 2/3 cup olive oil - 2/3 cup lemon juice - salt and pepper
1-2 Potatoes, sliced in circles - Water - 2-3 tomatoes slices in circles
Preparation | 1.To prepare the stuffing, combine uncooked rice, parsley, mint, onions, tomatoes and chickpeas in a bowl. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently. 2.In a heavy bottomed saucepan, layer the potatoes slices as one layer.3.Open flat the grape vine leaf, shiny side down, spoon inside the parsley rice mixture and roll tightly, closing the sides first. Arrange in pan placing the rolls closely one to the other. To finish, top with a layer of tomato slices and strain the reserve stuffing liquid over all. 4.Place a large plate on the top of the rolls to keep them holding together. Cover with water and cook over low heat for about 40 minutes. 5.Let cool and serve with yogurt. Garnish with lemon slices and mint leaves.
#vineleaves #wara2_3enab #lebanesefood #mezze #vegetarianrecipes #vegan #easyrecipes #foodbloggerlebanon #mayasingredients #foodstyling #foodstylistlebanon #oliveoil #foodphotographerlebanon @sergeoryan_foodphotography
