Ingredients

6 Boiled carrots
1 Eggs
1 Crushed garlic
1 Dried apricots, minced
1 Tbsp fresh dill, minced
1 Tbsp dry mint
1 Tbsp pine nuts, roasted
3 Tbsp bread crumbs
Salt and pepper
1 Tbsp all purpose flour
Oil

 Steps

• Mash carrots well with a fork.
• Whisk eggs in a deep bowl. Add garlic, apricots, green onion, dill, parsley, dry mint, and pine nuts. Toss lightly until ingredients are mixed well.
• Add carrots and mix well. Season with salt and pepper to taste. Add bread crumbs until to reach a dough-like consistency.
• Make stick-shapes from the dough. Roll the mixture in flour to coat evenly. (The carrot sticks can be stored in plastic bags and kept in the freezer to be used later.)
• Heat oil in a pan and fry the sticks until lightly brown. Removed and place on paper towels to absorb excess oil. Serve with yogurt salad.

Ingredients

4 separated eggs
¼ cup brown sugar
¾ cup honey
2 cups fine bread crumbs
1 cup hazelnuts, chopped
3 tablespoon soft butter
Icing sugar-fresh fruits-honey for garnishing

 Steps

- Preheat oven to 180 C.
- Beat egg yolks using an electric beater, add sugar and continue beating.
- In another bowel, beat the egg whites forming meringue, add part of the meringue to the egg yolks with constant beating.
- Combine the honey, bread crumbs and hazelnuts, stir using a wooden spoon.
- Add this mixture to the other part of the meringue, lightly stir to combine.
- Grease the muffin or cake cups; line the bottom and the sides with either bread crumbs or hazelnuts.
- Pour the cake batter to 2/3 of the cups. Bake for 35-40 minutes.
- Cool the cakes on wire rack
- Garnish with icing sugar and fresh fruits drizzle with honey and serve.

Rich in vitamins A and C, chives are a member of the onion family. Indeed, their flavor is reminiscent of onion, but more delicate because they contain less sulfur. When finely snipped, their bright green color makes them an attractive as well as flavorful addition to dishes. The chives marry well with eggs dishes, salads, cream cheese, sauces, soups. Chive flowers can be sprinkled into salads for added eye-appeal and flavor.

Ingredients

1/2 cup low fat cream cheese, softened
2 tbsp mayonnaise
1 garlic clove, crushed
2 tbsp snipped chives
Salt
Freshly ground black pepper

Steps

In a bowl, whisk together the cheese, mayonnaise, garlic and chives. Add salt and pepper to taste. Scrape inta a serving bowl ans surface with the back of the spoon.
Refrigerate for at least 30 minutes before serving.

1 half lemons
1 half onions
1-1/2 tsp (7 mL) salt
2 lb (907 gr) large raw shrimp
1/2 cup (125 mL) lime juice
2 tbsp (25 mL) extra virgin olive oil
1 tsp (5 mL) hot pepper sauce
2 avocados, peeled, pitted and cubed
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) chopped fresh coriander
1/4 cup (50 mL) minced red onions
8 sprigs fresh coriander

Steps

Squeeze juice from lemon into large saucepan of water. Add lemon, onion and 1 tsp (5 mL) of the salt ; bring to boil.

Meanwhile, peel and devein shrimp; cut lengthwise down back almost but not all the way through. Add to saucepan; cook until pink and firm, 2 to 3 minutes. Drain, discarding lemon and onion; let cool and cut into bite-size pieces.

Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped coriander and red onion. Garnish each serving with coriander sprig.

6 pigeon
4 TBSP olive oil
1 cup chopped onion
¼ cup chopped green coriander
¼ cup fresh chopped parsley
1 TBSP mix herbs (ground ginger, saffron and ground turmeric)
Salt and black pepper
2 cup sugar
3 cup water
4 egg, beaten
1 cup peeled toasted almond
1 cup confectioners’ sugar
2 TBSP cinnamon powder
12 special pastille foils (spring roll foils can be used)
Butter and beaten butter to brush

Steps

- Heat oil and fry onion. Add coriander and parsley, and stir.
- Add pigeons after they have been washed well. Mix with onion and add spices, mix and bring to red color.
- Add sugar and water. Simmer on low heat until pigeons are cooked and then add a little cinnamon.
- Remove pigeons out of the sauce, remove bones, and cut into small pieces.
- Place sauce in a pan over heat. Add eggs and keep mixing until eggs are cooked and then set aside.
- Add confectioners’ sugar with cinnamon to the peeled almond.
- Put two pastilla foils and add the mixture of almond, then add the mixture of sauce and eggs to the pigeons. Put two pastilla rolls foils and repeat the previous step.
- Brush pastilla with the beaten eggs and butter, and close from the sides.
- Brush a pan with cooking oil, and then place the pastilla on the pan and brush with a little butter.
- Bake in a 350 degree oven.
- Sprinkle sugar powder and cinnamon as garnish. Serve hot.