Hamour Filet with Herbs

Ingredients:


3 Filets of Hamour Fish
1 squeezed lemon juice
1 tbs of oregano
2 tsp of black pepper
2 tsp of cumin
1 tbsp of fish spices
4-5 tbs of olive oil
2 tsp of salt
1 cup of flour


Preparation:


 Add the lemon juice to the filet and leave it for 10 min.
 Mix all the spices together.
 Add half the quantity of spices to the fish and leave it for 5 min.
 Mix the remaining spices with flour.
 Heat the olive oil in a pan.
 Cover the Hamour with the flour and put in the pan.
 Wait 4 mins and then flip the Hamour filet.
 Serve with lemon.

  Enjoy!

Benefits: Eating fish once or twice a week may reduce the risk of diseases ranging from childhood asthma to prostate cancer. Fish is an excellent source of omega-3 fatty acids. Fish is low in fat and high in protein. Eating fish during pregnancy may reduce the risk of a premature baby.

Corn Soup with Cream

Ingredients:

500 gr of frozen Corn
1 medium potato
1 small onion
1 medium carrot                              
1 vegetable Magi broth
2 tbs of olive oil
2 cups of water
1 cup of cooking cream
Black and white pepper
Salt

Preparation:


Cut the onion into small cubes.
Heat the olive oil and then add the chopped onion in the pot.
Add the chopped carrots and potatoes, then the corn.
Add the broth, the black pepper, white pepper, and salt.
Wait until the the vegetables are wet and its water drains out.
Then poor the water and wait until the mix boils
Cook over low heat until the soup is cooked well for about 20-25 min
Use the mixer to blend the mix.

Add the cooking cream to the mix and let it boil over low heat for 10 min.
Serve hot...

Enjoy! 

Corn Soup with Rosemary

Ingredients:


500 g of frozen Corn (if not available, use canned corn)
1 medium Potato
1 medium Carrot
1 small Onion
2 Mushrooms
1 Magi vegetable broth
2 tbs of dried Rosemary
2 tbs of Olive oil
2 cups of Water
2 tbs of lemon juice
Salt
Black Pepper
Preparation:


Cut the onion, the carrots, the mushrooms, and the potato into small cubes
Heat the olive oil in a pot
Add the onions, then carrots and finally the potato, corn and mushrooms
Stir well the above vegetables
Add half of the Rosemary into the mix and stir well until you smell the rosemary
Now add the lemon juice and the broth
Keep the whole mix on the stove at low heat until the vegetables drain out of water
Then add the salt and the black pepper
Stir again and then add water
Let the mix boil and then let it cook well on low heat for about 20-25 min
Use the mixer for blending the soup and poor it again in the pot
Add the remaining rosemary and put the mix on the stove for 10 min
Add extra lemon juice as needed...

Enjoy!

Benefits: Corn is high in fiber. This popular food is a surprising source of several vitamins, including folic acid, niacin, and vitamin C. The folic acid in corn is now known to be an important factor in preventing neural-tube birth defects.

Eggplant Salad

A very healthy and delicious salad, especially for eggplant lovers...
Ingredients:

- 1 large eggplant
- 1/2 green bell pepper
- 1/2 yellow pepper
- 1 avocado
- 1 cucumber
- 8 lettuce leaves
- 1/2 an onion
- 2 tbls of corn oil

Dressing:

- 1 tbls of sour permanganate syrup/ if not available, you can use mustard
- 1 smashed garlic clove
- 2-3 tbls of lemon juice
- 2 tbls of olive oil
- salt (as needed)
- black pepper (as needed)

Preparation:

- preheat the oven to 450F/250C
- cut the eggplant into small cubes
- mix the eggplant cubes with the corn oil
- put the mixed eggplant cubes in the oven for about 30 min or less, and keep mixing them every 10 min
- cut the cucumber, avocado into cubes
- slice the lettuce and bellpeppers
- cut the onion into thin slices
- mix the above sliced vegetables and the cooked eggplants (after cooling) in a bowl
- mix the dressing ingredients with the hand blender in a separate bowl
- add the dressing on top of the mixed vegetables
- mix the dressing with the vegetables
- leave it for 20 min before serving


Enjoy!

Benefits: Eggplant is low in calories and is a non starchy vegetable. Not only it is rich in vitamins and minerals, but also it contains important phytonutrients, which have antioxidant activity.