Mango Juice

2013 Kimbe

Mixed greens with crispy pita bread, radish, and a tangy dressing.

Fattoush

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Lava Cake

Steak Frites

Crispy pastries filled with spiced potatoes and peas

Samosas

Vegetable spring rolls served with sweet chili sauce.

Spring Rolls

Soda

Skewered lamb grilled to perfection, served with pita

Lamb Kebabs

Garlic Bread

Creamy rice pudding topped with cinnamon.

Rice Pudding

Lamb Curry

Marinated lamb served with rice and garlic sauce.

Lamb Shawarma

Mint Tea

Grilled chicken served with rice and vegetables.

Chicken Kabob

Grilled paneer in a spiced tomato and cream sauce.

Paneer Tikka Masala

Margherita Pizza

Classic Italian pasta dish with eggs, cheese, pancetta, and pepper.

Spaghetti Carbonara

Grilled chicken skewers served with a side of vegetables.

Chicken Kebabs

Mixed vegetables cooked in a rich curry sauce.

Vegetable Curry

Grape leaves stuffed with rice and herbs.

Stuffed Grape Leaves

Rice pudding flavored with cardamom and nuts.

Kheer

Palak Paneer

Vegetable fritters made with chickpea flour.

Pakora

Peel the ripe mangoes and remove the pit. Cut the mango flesh into small pieces and place them in a blender.

Prepare the Mangoes

Add 1 cup of water, 2 tablespoons of lime juice, 2 tablespoons of sugar, and 1 tablespoon of honey to the blender with the mango pieces.

Blend the Ingredients

Blend the mixture on high speed until it becomes smooth and creamy. If the mixture is too thick, add more water as needed.

Blend Until Smooth

If you prefer a smoother juice, strain the blended mixture through a fine mesh sieve or cheesecloth into a jug.

Strain the Juice

Pour the mango juice into glasses. Add mint leaves and ice cubes if desired. Stir gently and enjoy your refreshing mango juice!

Serve the Juice

Ripe mangoes

Water

Lime juice

Sugar

Honey

Mint leaves

Ice cubes

Rinse the Kimbe rice under cold water until the water runs clear. This helps remove excess starch.

Prepare the Rice

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for about 18-20 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cook the Rice

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion. Sauté for about 3-4 minutes until the onion is translucent.

Sauté Aromatics

Add the diced chicken breast or shrimp to the skillet. Season with salt and pepper. Cook for about 5-7 minutes until the chicken is cooked through or the shrimp turns pink.

Cook Proteins

Stir in the diced bell pepper, carrot, and frozen peas. Cook for another 4-5 minutes until the vegetables are tender yet crisp.

Add Vegetables

Once the rice is ready, add it to the skillet with the sautéed mixture. Stir well to combine all ingredients and heat through for about 2-3 minutes.

Mix Rice and Sautéed Mixture

Remove from heat, garnish with chopped green onions, and serve with lime wedges on the side.

Garnish and Serve

Kimbe rice

Olive oil

Garlic cloves, minced

Onion, diced

Salt

Black pepper

Chicken breast, diced

Shrimp, peeled and deveined

Bell pepper, diced

Carrot, diced

Peas, frozen

Green onions, chopped

Lime wedges

Preheat your oven to 350°F (175°C). Cut the pita bread into triangles and arrange them on a baking sheet. Bake for about 10-15 minutes or until they become golden brown and crispy. Remove from the oven and let cool.

Prepare the Pita Chips

In a large mixing bowl, combine the mixed greens, sliced radishes, diced cucumber, diced tomato, chopped green onions, and chopped parsley. Toss together gently to combine.

Prepare the Salad Ingredients

In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, minced garlic, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the prepared salad and toss gently to coat all the ingredients evenly.

Combine Salad and Dressing

Just before serving, add the crispy pita chips to the salad and toss lightly to combine. Serve immediately.

Add Pita Chips

Mixed greens (lettuce, arugula, spinach)

Radishes, thinly sliced

Cucumber, diced

Tomato, diced

Fresh parsley, chopped

Pita bread, cut into triangles

Lemon juice

Pomegranate molasses

Garlic, minced

Preheat your oven to 425°F (220°C) to ensure it's hot enough for baking the lava cakes.

Preheat the Oven

In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.

Melt Chocolate and Butter

In a separate mixing bowl, whisk together the granulated sugar, large eggs, and large egg yolks until the mixture is pale and slightly thickened.

Mix Sugar and Eggs

Gently fold the melted chocolate mixture into the egg mixture using a spatula until fully combined.

Combine Mixtures

Sift the all-purpose flour and salt into the chocolate and egg mixture. Add the vanilla extract and fold gently until just combined. Be careful not to overmix.

Add Dry Ingredients

Grease four 6-ounce ramekins with butter and dust them with cocoa powder to prevent sticking.

Prepare Ramekins

Pour the batter evenly into the prepared ramekins, filling each about 2/3 full.

Fill Ramekins

Place the ramekins on a baking tray and bake for 12-14 minutes, or until the edges are firm but the center is soft.

Bake

Remove the cakes from the oven and let them cool for 1 minute. Carefully run a knife around the edges and invert each ramekin onto a plate. Serve immediately with a scoop of vanilla ice cream.

Cool and Serve

dark chocolate

unsalted butter

granulated sugar

large eggs

large egg yolks

all-purpose flour

vanilla extract

salt

vanilla ice cream

Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and black pepper. Let the steaks sit at room temperature for 30 minutes.

Season the Steak

Heat a large skillet over medium-high heat. Add olive oil and allow it to heat until shimmering. Carefully place the steaks in the skillet. Cook for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Cook the Steak

In the last minute of cooking, add butter and thyme to the skillet. Spoon the melted butter over the steaks as they cook.

Add Butter and Thyme

Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes before slicing.

Rest the Steak

Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick). Soak the potato strips in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Drain the soaked potatoes and pat them dry with paper towels. Toss the potato strips with olive oil and salt. Spread them evenly on the prepared baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden and crispy.

Bake the Fries

While the fries are baking, finely chop the garlic and parsley. Once the fries are done, remove them from the oven and toss them with the garlic and parsley.

Add Garlic and Parsley

Ribeye steak

Butter

Fresh thyme

Russet potatoes

Garlic cloves

Fresh parsley

In a large mixing bowl, combine all-purpose flour, caraway seeds, and salt. Mix well.

Mixing Ingredients

Add oil to the flour mixture and rub between your palms until it resembles breadcrumbs.

Incorporating Oil

Gradually add water, kneading to form a smooth and firm dough. Cover with a damp cloth and let it rest for 30 minutes.

Kneading Dough

In a pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and sauté until they splutter.

Cooking Spices

Add boiled and mashed potatoes, boiled peas, garam masala, chopped cilantro, green chili, and salt to the pan. Mix thoroughly and cook for 5-7 minutes. Remove from heat and let cool.

Combining Ingredients

Divide the rested dough into equal portions. Roll each portion into a ball and then flatten into a circle about 6 inches in diameter.

Rolling Dough

Cut the circle in half to make two semi-circles. Take one semi-circle, form a cone by folding it and sealing the edge with a little water. Fill with the potato-pea mixture and seal the open edge.

Forming Samosa Shape

In a deep frying pan, heat 4 cups of oil over medium heat.

Heating Oil

Carefully drop the prepared samosas into the hot oil and fry until golden brown, about 5-7 minutes. Remove and drain on paper towels.

Frying

All-purpose flour

Caraway seeds (Ajwain)

Potatoes, boiled and mashed

Green peas, boiled

Cumin seeds

Garam masala

Cilantro, chopped

Green chili, finely chopped

In a large mixing bowl, combine the shredded cabbage, julienned carrot, sliced bell pepper, chopped green onions, and chopped cilantro.

Mix the Vegetables

Add the minced garlic, grated ginger, soy sauce, and sesame oil to the vegetables. Mix well until all ingredients are evenly incorporated.

Add Aromatics

Lay a spring roll wrapper on a clean surface with one corner pointing towards you.

Prepare the Wrapper

Place about 2 tablespoons of the vegetable mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling.

Fill the Wrapper

Use a little water to moisten the top corner of the wrapper to seal the roll. Repeat this process with the remaining wrappers and filling.

Seal the Roll

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place 3-4 spring rolls in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.

Fry the Spring Rolls

Remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining spring rolls.