by rchakaki | Feb 17, 2011 | Recipes
Parsley – 2 cup, leafs Mint – 1 cup, leafs Arugula – 4 cup leafs Mango – 1 Medium size Sauce: Balsamic Vinegar – 1/4 cup Olive Oil – 1/4 cup Raspberry Jam – 1/2 teaspoons Salt – 1 teaspoons Cooking directions: Pick the leaves...
by rchakaki | Feb 17, 2011 | Recipes
Parsley – 2 cup, leafs Mint – 1 cup, leafs Arugula – 4 cup leafs Mango – 1 Medium size Sauce: Balsamic Vinegar – 1/4 cup Olive Oil – 1/4 cup Raspberry Jam – 1/2 teaspoons Salt – 1 teaspoons Cooking directions: Pick the leaves...
by rchakaki | Feb 17, 2011 | Recipes
Orange – 4 navel oranges Dates – 1 cup pitted Khalas or other dry dates Almond – ½ cup sweet pealed white almonds Sauce: Orange Blossom water – 3 tablespoons ½ teaspoon cinnamon Cooking directions: Peal oranges and cut into cubes cut pitted dates into slivers...
by rchakaki | Feb 17, 2011 | Recipes
Orange – 4 navel oranges Dates – 1 cup pitted Khalas or other dry dates Almond – ½ cup sweet pealed white almonds Sauce: Orange Blossom water – 3 tablespoons ½ teaspoon cinnamon Cooking directions: Peal oranges and cut into cubes cut pitted dates into slivers...
by rchakaki | Feb 17, 2011 | Recipes
Carrot – 3 large Brown Lentil – ½ cup Celery Leaves – 1 cup Dried Figs – ¾ cup Yellow Raisins – ¼ cup Salt – 1 teaspoon Garlic Cloves – 2 Water – 5 cups Vegetable stock – 1 cube Cooking directions: Soak figs and raisins for two nights in...
by rchakaki | Feb 17, 2011 | Recipes
Carrot – 3 large Brown Lentil – ½ cup Celery Leaves – 1 cup Dried Figs – ¾ cup Yellow Raisins – ¼ cup Salt – 1 teaspoon Garlic Cloves – 2 Water – 5 cups Vegetable stock – 1 cube Cooking directions: Soak figs and raisins for two nights in...
