Hotels & Restaurants in UAE

Deep-fried Cheese-stuffed Eggplant

Slice eggplants lengthwise. Scoop out pulp. Mix together Anthotiro cheese, tomatoes, breadcrumbs, thyme, parsley, salt and pepper. Stuff eggplants with the mixture and wrap in phyllo pastry. Make a batter with flour, wine, salt, pepper, sugar and a little...

Category: Appetizers

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Tofu Delight with Strawberries

Place cake in a spring-form pan. Beat tofu cream with fresh cream and set aside. in another bowl, mix cheese, eggs, sugar and orange zest until creamy. Add orange juice, stirring constantly. Simmer soy milk and gelatin over low heat until gelatin is completely...

Category: Desserts

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Sweet Potato Soup with Ginger

Sweat onion in oil until golden. Raise heat, add sweet potatoes and wine. Stir until wine has evaporated. Add new potatoes and stock. Simmer for 20 minutes, until the potatoes are very soft. Add fresh ginger to the potato mixture. Puree soup in blender....

Category: Main Dishes

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Bouquet of Greens with Sun-dried Tomato and Oven-crisp Bread

Cut the bread into long, thin, diagonal slices, place in a large baking pan, sprinkle with olive oil, crushed salt and oregano and bake in 180 C oven until crisp. Bake the goat cheese and roast the pine nuts. Keep the bread, pine nuts, and cheese hot....

Category: Appetizers

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Santorini Fava Bean and Sage Puree

In a heavy-bottomed pot, bring lava beans to a boil with 300 ml of water and a whole onion. Boil for 15 minutes over medium heat, skimming frequently. Reduce heat and stir constantly until the fava beans start to dissolve. (Note: Good quality lava beans...

Category: Appetizers

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Boneless Chicken Legs

Grill the marinated chicken leg for 10 to 12 min. Heat the butter Sauthe Chopped onion, followed by Mushrooms Saute for a minute, add white wine and reduce to half. Add demi glace to the mixture. Cook for 10 to 15 minutes on very slow fire. remove from...

Category: Main Dishes

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Swordfish Fillet on Crisp Pita

Steam the greens for several minutes. Meanwhile, in a pan, heat a tablespoon of olive oil and add a pinch of chili pepper. To this, add the greens, saute for 5 minutes and salt to taste. Using a 6 cm diameter cutter, cut the pita into 4 circles 1 cm thick....

Category: Appetizers

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Chartreuse of Marinated Duck Breast

Two days before, marinate the breast of duck with first set of ingredients; marinate foie gras with second set of ingredients. The same day: boil and cool the green asparagus. Cut stalks into small rounds. Leave the tip 5 cm long and set aside. Soak the...

Category: Appetizers

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Scallops with Pumpkin Tagliatelle and Couscous

In a large pot, saute 1 shallot and couscous in 2 tbsp olive oil. Add hot chicken stock. Cover the pot, remove from heat, season and let rest for 8 minutes. Meanwhile, slice pumpkin into long, thin tagliatelle-like strips and saute in a pan with remaining...

Category: Appetizers

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Venison Medallion au gratin with Braised Red Cabbage

Marinate cabbage in lemon and orange juice. With sugar and 40 g butter make a caramel and caramlize the onion in a deep saucepan. Add cabbage and marinade. Stir and add vinegar. Simmer for 1 hour. Adjust seasoning. Whip 100 g butter, combine with egg...

Category: Main Dishes

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