Category Archives for March Issue
Home-made Lasagna with Ragu Bolognese
Home-made Lasagna with Ragu Bolognese Print Recipe type: Entree Author: MAZA Cooking Journals Prep time: 25 mins Cook time: 40 mins Total time: 1 hour 5 mins Serves: 6 I didn’t like lasagna, until my friend Anna made it for … Continue reading
La Rocca Style Octopus with Potato Salad and Jamon Serrano
La Rocca Style Octopus with Potato Salad and Jamon Serrano Print Recipe type: Appetiser Author: MAZA Cooking Journals Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 4 My dear friend Gaspare was very kind … Continue reading
Tuna Tartar Recipe
Tuna Tartar Print Recipe type: Entree Author: MAZA Cooking Journals Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 Great appetizer if you want to impress that someone special. Ingredients 1 lb tuna, sushi grade … Continue reading
Quick Breakfast – Granola with Berries, Banana and Frapped Milk
¼ cup granola with nuts & cinnamon ½ cup mix fresh berries ½ banana 1 tablespoon honey ½ cup milk. JUICE 2 pineapple slices, 2” thick 2 celery stalks 4-5 kale leaves 1″ fresh ginger piece 1 green apple 1/2 … Continue reading
Eggs Sunny Side Up over French Fries, Topped with Seared Foie Gras
This is a delicious souvenir from Barcelona – a place with traditions, strong religious beliefs and exuberant creativity. Serving 2 3 medium size Yukon gold potatoes 4 eggs 4” think fresh foie gras Peel the potatoes and cut them into … Continue reading
Meyer Lemon Cake
FOR CAKE 6 eggs 6 tablespoons sugar 6 tablespoons flour FOR LEMON FILLING 2 meyer lemons 4 egg yolks 1 ½ cup sugar 8 tablespoons flour FOR DECORATION 4 egg whites 3/4 cup sugar Find the full recipe at the … Continue reading
Rice with Kale, Mint and Fennel Seeds
I simply put together four of my favorite ingredients – nourishing and healthy with an exotic finish. ¾ Basmati rice 1-1/2 water 1 tablespoon butter 5 kale leaves ½ cup frozen baby green peas ½ tablespoon fennel seeds Bring a … Continue reading
Tabouleh, Humus, Babaganush
Who doesn’t like these three dips? Amuse-bouche middle-eastern style. TABOULEH 3oz flat parsley 1 plum tomato 2 scallions ½ cup fine bulgur I cup boiling water I tablespoon extra virgin olive oil 2 tablespoons fresh squeezed lemon juice Salt to … Continue reading
Meatballs with Tomato-Garlic Sauce
Irresistible in taste, these meatballs will be a quick ticket to my homeland. MEATBALLS I lbs meatballs mix – 1/3 veal, 1/3 pork, 1/3 angus ½ sweet onion, minced I/2 tablespoon fresh thyme ¼ cup short grain rice 1 teaspoon … Continue reading
March Issue Preview: Black Sea Bass Over Mixed Salad with Lemon Graze
My inspiration for this treat was to combine the dressing for the salad and the dish in one. Meyer lemons are in season – why miss on that? Serves 4 4 Black Sea bass filet Kosher salt and freshly ground … Continue reading
