Recipes Blog
Mussels Recipe - Luminarc Vitro 0
Ready in: 30 mins| Serving: 2-3
Ingredients
- 3 small cubes of butter
- 2 tbsps. chopped garlic
- 1 small cup chopped parsley
- Mussels
- 1 tbsp. lemon zest
- 1 tsp. of chili pepper
- 1 cup water
- Salt (to taste)
- 1 cup cooking cream
Directions:
- In a medium sized pan, melt butter on medium low flame. Add chopped garlic and chopped parsley. Mix everything together. Bring the mixture to boil.
- Now add mussels, lemon zest and chili pepper. Pour water on top and add salt. Mix and cover the pan with the lid. Let it simmer for a few minutes
- Pour cooking cream on top. Mix and let it cook for a few minutes
- Serve and enjoy!
- Fahad Shariff
Sopia Pineapple - Luminarc 0
Ready in: 5-8 mins| Serving: 2-3
Ingredients
- 1 cup of pineapple slices
- Ice cubes
- 2 cups sobia
Directions:
- In a blender, add the ingredients together.
- Blend until everything is mixed
- Pour and serve!
- Fahad Shariff
Cinnamon and Mastic Konafa - Luminarc 0
Ready in: 85 mins| Serving: 4
Ingredients
- ¾ cup butter
- ½ package Kunafah
- 3 cups whipped cream
- 1 cup cream cheese
- 2 tbsps. cinnamon
- 1 tsp. mastic
- 1 cup powdered sugar
Directions:
- In a medium sized bowl, add melted butter and kunafah. Mix them both together until bitter is completely soaked into the kunafah
- Take another bowl, add whipped cream and powdered sugar. Now using a hand beater, whisk them until the consistency becomes thicker. Now add cream cheese and continue whisking the mixture thickens
- Add cinnamon and mastic. Continue beating with the hand beater. Make sure all ingredients are mixed
- Take two small glasses or bowls, make a layer with kunafah, then add the creamy mixture. Add another layer of kunafah and add cream on top.
- Sprinkle pistachios on top to garnish
- Fahad Shariff
Eggplant Mille Feuille - Luminarc Vitro 0
Ready in: 35 mins| Serving: 4
Ingredients
- 50 ml. oil
- 1 cup onion (chopped)
- ¼ cup garlic (chopped)
- 3 cups tomato juice
- Salt (to taste)
- Pepper (to taste)
- 8 Eggplants (sliced lengthways)
- Mozzarella cheese (shredded)
- Fresh parsley
Directions:
- Heat oil in a medium sized pan. Add onion, garlic and mix well. Pour tomato juice on top, add salt and pepper to taste and mix, Let the mixture simmer
- Take the mixture off from the flame. Now in a baking pan, pour some tomato juice at the bottom, add sliced eggplants and layer with some more tomato juice mixture. Now add another layer of eggplants and tomato juice mix. Sprinkle parsley on top along with shredded mozzarella cheese
- Repeat the same procedure again. Add a layer of sliced eggplants, tomato juice mix and parsley. Finish off with a good layer of mozzarella cheese
- Preheat the oven at 200 degrees and bake for about 30 to 40 minutes until the eggplant is cooked and soft and cheese has melted
- Serve immediately
- Fahad Shariff