Hotels & Restaurants in UAE

Sweet Tomato Ravioli with Green Tomato Marmelade

Dough: Work all ingredients together to obtain a smooth dough. Put aside to rest. For the stuffing: Remove seeds from tomatoes, marinate tomatoes with orange and lemon zest, vanilla, anise, maple syrup and olive oil. Dry them for about 1 hour in a 100...

Category: Desserts

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Poppy Seed Dumplings with Rhubarb Ragout

Curd dumplings: Beat butter in a froth, add other ingredients and leave mixture in refridgerator for an hour. Poppyseed filling: Heat milk and sugar, add other ingredients and let mixture soak in a warm place for an hour. Rhubarb ragout: Peel rhubarb,...

Category: Desserts

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Browned Cream Cheese Pancake with Sour Cherry Sauce

Heat red wine, sugar and cinnamon in a saucepan. Stir cornstarch into cherry brandy and add to wine sauce, Remove pits from cherries and cook fruit in wine sauce until tender. Separate eggs. Beat whites with a pinch of salt until stiff. Place all other...

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Hommous

Wash the Chick Peas and soak in water overnight. Wash and rinse again the next morning, add fresh water and the soda and boil for a few minutes. Simmer until cooked. After cooking rinse and drain the Chick Peas and place in a blender along with the...

Category: Appetizers

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Salad Nicoise

In a large bowl combine the Potatoes, parsley, Olives, Onion, Tuna and Green Beans. Refrigerate for a couple of hours. Before serving toss the mixed green salad with lemon vinigrette. Serve with garnish of Tomatoes, Capers and Anchovies.

Category: Appetizers

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Shrimp Cocktail

Prepare the cocktail sauce by mixing the mayonnaise and tomatoe sauce. Pour into a small serving dish. Make a bed with the shredded Lettuce and arrange the Shrimps neatly on the top. Cut the Avocado in two , slice into a fan and arrange next to the...

Category: Main Dishes

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Chicken Biryani

Soak the rice for 30 minutes and then cook in boiling water with half of the Garam Masala, Bay Leaf and salt until nearly done. Keep to one side. Marinate the Chicken with half of the chopped Ginger, Garlic, Turmeric powder, 1 tsp Garam Masala and yoghurt,...

Category: Main Dishes

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Veal, Lobster and Truffle Ragout

Cut the head of veal into 2 x 2 cm squares. Cut lobster claws in half and lobster tails into quarters. Reduce veal glaze until 250 ml liquid is left. Beat 1 tablespoon of butter and add to the reduced glaze. To the glaze add truffles in slices or quarters,...

Category: Appetizers

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Semolina-Schmarren with Marinated Berries

In a pot bring to boil milk, butter, vanilla bean and salt. Stirring constantly, add semolina and simmer until creamy, about 20 minutes. Remove from heat and beat egg yolks into the hot semolina. Whip egg whites and sugar until stiff and carefully fold...

Category: Desserts

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Fillet of Zander in Spring Roll on Stir-Fried Vegetables

Cut 100 g fillets of zander (pike-perch) into small pieces, chill and puree in a blender. Season with salt, pepper and a little lemon juice. Blend with cream. Pass through a very fine sieve and chill. Steam spinach leaves, then chill in cold water. Julienne...

Category: Main Dishes

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