Spinach-Egg Salad/ Salata cu Spanac si Oua

Ingredients
1 lb baby spinach
2 hard boiled eggs
5 ea walnuts
1 pomegranate
3 tbl balsamic vinaigrette
1 tbl honey
salt and pepper for taste
Preparation
Wash the spinach leaves, place them in a bowl, add the slices boiled eggs,walnuts and pomegranate seeds.
In a cup mixed the balsamic vinaigrette with honey, then add over the spinach bowl.Add salt and pepper as desired.

Potatoe Spinach Caserrole

Ingredients
6 big white potatoes
2 pounds frozen spinach
2 egg yolks
2 big spoons
sour cream
1 Tbl butter
Preparation
Wash the potatoes and boil in skin. Saute the spinach in butter. In an oven bowl covered in butter place the potatoes cut round pieces, one layer potatoes then spinach, repeat the layers, and on top place the egg yolks mixed with sour cream salt and pepper. Place the bowl in the heat oven, and let it cook until its gets crispy on top. Serve warm with sour cream.

Octopus

Ingredients
1 medium octopus
1 onion
2 tomatoes
2 tbs oil
salt and pepper for taste
Preparation
Boil the octopus for 40 minutes, then cut in small pieces. In hot oil pan place the octopus add the round cut onions and small diced tomatoes, salt and pepper and let it cook for 20 minutes.
Serve with white corn meal. (See recipe for Sima-Kenyan Dishes)

Cardamon Hot Chocolate

Ingredients
3 cups milk
2 cardamon pods, bruised
7 oz plain semisweet chocolate
Preparation
Bring the milk with cardamon to a boil, add the chocolate and whisk until melted.
Remove the cardamon pods. Pour hot chocolate in mugs and serve as it is or serve with whipped cream.

Pear and Gournay Cheese Salad

Ingredients
4 ripe pears
4 oz gournay cheese
1 tbsp balsamic vinegar
2 tbsp olive oil
salt for taste
Preparation
After you cut the pears into quarters and remove the cores, thinly slice each pear and arrange on the serving latter. Place cheese over the pears, mix the oil and vinegar and drizzle over the pears. Season with salt and serve.

Moroccan Carrot Salad

Ingredients
1 lb carrots
2 oranges, juiced
1 lime, juiced
2 tbsp olive oil
1 tbsp ground cumin
salt
pepper
Preparation
Peel and grate into find shreds the carrots.
Dressing: Combine the orange and lime juice with olive oil,cumin,salt and pepper.
Pour the dressing over the carrots, and refrigerate for 2 hours then serve.

Bolognese Meat Sauce with White Wine

Ingredients
1 tbsp vegetable oil
3 tbsp butter
½ cup chopped onion
2/3 chopped celery
2/3 chopped carrot
¾ lb ground beef
salt
black pepper
¼ heavy cream
1 cup dry white wine
1 cup diced tomatoes
Preaparation
Put the oil, butter and chopped onion in a pot, cook and stir the onion until it becomes translucent, then add the celery and carrot.
Add the ground beef, salt, pepper, stir well until its change the color.
Add the heavy cream and let it simmer slowly, then add the wine and let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients.This sauce is great to be serve with 1 ½ pasta, and serve with freshly grated Parmesan cheese.

Steamed Fish Fillets with Black Bean Sauce

Ingredients
1 lb fish fillet
1 tbl vegetable oil
1 onion
salt
black pepper
2 tbl lime juice
1 lb boiled beans
2 tbl soy sauce
1 tsp minced garlic
Preparation
Fill a large saucepan with water, then set a bamboo steamer basket over the saucepan. Place the fillets in one layer in the steamer with the round sliced onion, add salt, pepper and lime juice. Let it cook until the fillets are all the way cooked. Heat oil, add garlic, soy sauce and black beans cook and stir, then pour over the fillets. It can be serve over rice sprinkle with scallions.

Egg Drop Soup

Ingredients
4 cups chicken stock
2 tbsp soy sauce
1 tbsp dry sherry
1 tbsp water
1 tbsp cornstarch
2 eggs
2 green onions
2 tsp dark sesame oil
Preparation
Combine broth, soy sauce, sherry in a saucepan and let it boil. Mix water with cornstarch in a separate bowl, then add it to the soup, simmer for 3 minutes then, add the well beaten eggs and later green beans. Before servind add in the sesame oil.

Tandoori Shrimp

Ingredients
4 lb shrimp
1 1/2 tbsp cumin
6 tbsp peeled and minced ginger root
6 tbsp minced garlic
6 tbsp all -purpose flour
2 tbsp paprika
1 tsp salt 1 tsp black pepper
1 tsp ground turmeric
1 cup fresh lemon juice
2 cups plain yogurt
2 tbsp vegetal oil
Preparation
In a bowl mix the ginger, cumin, garlic, flour, paprika, turmeric, lemon juice then yogurt. Add the shrimp mix, and refrigerate the shrimp in marinade for 2 hours.
Saute the shrimp until change color in pink then turn on the other side. When ready sprinkle over the rest of the cumin seeds.
It can be serve with rice and lemon wedge for extra juice.

Duck and Kale Soup

Ingredients
1 tbsp olive oil
1/2 medium onion, diced
1 clove garlic, diced
1 bunch kale
1 3/4 cups chicken broth
1/2 duck breast, cooked and sliced
1/3 cup heavy cream
salt
freshly ground black pepper
1 oz brie cheese
Preparation
Heat the oil and saute the onion and garlic for 2 minutes. Stir in the kale and heat for 2 more minutes. Pour in the broth and add the duck and cream. Bring to a boil then reduce the heat and simmer gently for 10 to 12 minutes. Transfer to a blender and puree, return to the heat and add salt and pepper, stir in the cheese over the heat and melt then its ready to serve.