Fried Calamari

Ingredients

• 500 gr calamari, cut into thick rings
• 1 Tbs sugar
• 1/2 tsp baking soda
• 3 Tbs lemon juice
• 4-5 Tbs flour
• 1 C flour
• about 3/4 C soda water

Directions

1. Mix sugar with baking soda and lemon juice. Soak calamari in this mixture.
2. Let rest for 2-5 hours or longer in the refrigerator.
3. Rinse and drain soaked calamari.
4. In a bowl mix flour, 1/2 tsp salt and a pinch of pepper.
5. Dip calamari in flour mixture.
6. In another bowl mix 1 C flour and soda water. You have to obtain a thick mixture.
7. Dip the floured calamari into the flour- soda mixture.
8. Fry the calamari in hot oil- until brown and crispy.
9. Drain calamari on paper towel.
10. Serve hot.

Salmon or Tuna Mousse

Ingredients

• 2 cans tuna , or red or pink salmon, drained
• 3 Tbs mayonaise
• 1/4 C ketchup
• 2 Tbs lemon juice
• 1 tsp mustard
• 1 tsp worcestershire sauce
• 1 small package gelatin, mixed with a little cold water till thick. Then add water to make 1/2 C.
• A pinch of salt and pepper
• 2-3 drops tabasco
• 70 mg cream fraiche

Directions

1. Put the tuna or salmon in  food processor or with a hand blender blend it.
2. Add everything apart cream , continue blending.
3. At the end fold in cream.
4. Pour into plastic wrapped container.
5. Refrigerate  for at least 5 hours. 

Tuna Salad

Ingredients

• 1 can tuna
• 1 egg, hard boiled, chopped or grated
• 1/2 apple, grated
• 1/2 onion, grated or chopped
• 1-2 tsp dill, chopped
• 1 Tbs parsley, chopped
• 1 tsp Dijon mustard
• 2 drops Tabasco
• 2 Tbs mayonnaise
• 1-2 Tbs fresh lemon juice

Directions

1. In a small bowl combine egg with the rest of the ingredients except tuna and apple. Mix well.
2. Add apple. Then add tuna, breaking it up with a fork. If the mixture is dry, add some more mayonnaise and lemon juice.

Salmon With Dill And Mayonnaise

Ingredients

• about 1 kg salmon, boneless and skinless
• 3 Tbs mayonnaise
• 2 Tbs olive oil
• 3 lemons,  juice
• 1/2 C fresh dill, chopped
• 3 cloves garlic, crushed
• a pinch of salt and pepper

Directions

1. Cook salmon in steam cooker or in a large pot boil water, salt and pepper cook the salmon in boiling water. Simmer for about 10 minutes.
2. Transfer salmon to a platter.
3. In a bowl whisk mayonnaise, oil and lemon juice. Add dill, garlic, salt and pepper.
4. Pour the sauce over salmon.
5. Serve in room temperature or cold.

Sambusa (Stuffed triangular meat pastries)

Ingredients

• 1/2 package Maroccan cigar sheet dough or phyllo
• 1/2 kg ground beef or ground chicken breast
• 1-2 onions, chopped
• 2 Tbs oil
• 1 Tbs chicken soup mix
• 1 tsp salt
• a pinch of pepper and paprika
• fresh coriander, chopped
• 2-3 Tbs Masala 
• 1 Tbs flour (for paste)
• 1 Tbs water (for paste)

Ingredients for Masala

• 1-2 C fresh coriander
• 5 cloves of garlic
• 1 hot green pepper, seeds removed

Directions for Masala

1. Place coriander, garlic, hot green pepper into food processor. Add 2-3 Tbs of water. 
2. You can freeze this mixture and take a little when ever you need it.

Directions for filling

1. Heat oil in a saucepan. Add onions. Cook stirring.
2. Add ground meat, masala and soup mix. Continue cooking . While cooking, separate the meat with a wooden spoon to avoid clumps from forming. Cook until all liquid has evaporated.
3. Add salt and pepper. Turn off heat.
4. Add fresh coriander. Mix well. Set aside.
5. In a small bowl mix flour and water to make a paste.

Directions for Sambusa

1. Cut the Maroccan cigar sheet dough in half and fold each of them. If you use phyllo sheets, cut them into about 4 cm strips.
2. Place 1 Tbs of meat filling on the bottom end of each strip.
3. Fold from side to side diagonally to form a triangle.
4. Stick the edge with a drop of flour - water paste.
5. Heat oil and fry the sambusas until golden brown.
6. Place them on a paper towel to soak extra oil.

Chicken Liver Pate

Ingredients

• 500 gr chicken livers, cleaned well, drained
• 2 onions, chopped
• 2 hard boiled eggs
• 2 Tbs oil
• 50 gr butter
• 50 mg cream
• 2 tsp cognac
• 10 grinds black peeper (optional)
• 1 tsp salt
• a pinch of pepper and paprika

Directions

1. Pour the oil on a small saucepan. Cook onions until light brown.
2. Add  chicken livers. Cook well for about 10 minutes. Let cool.
3. Put the liver mixture in a food processor. Or with a hand blender, blend the  mixture until smooth.
4. Add  hard boiled eggs, butter, cream, pepper, paprika, cognac. Process until smooth.
5. Wrap with plastic a bowl or a tube pan.
6. Transfer the liver mixture to the plastic wrapped container.
7. Press it well.
8. Cover it with plastic wrap.
9. Refrigerate at least  for 5 hours.
10. Serve with toasts, accompanied by onion , berries or another jam.
11. You can also serve with pears poached on wine. Note: See recipe-- In Desserts

White Fish Gratin

Ingredients for fish  mixture:

• 1- 1 1/2 kg fish , fillet (Nile perch, boneless)
• 1/2 kg button mushrooms, cut in quarters
• 1 onion, chopped
• 1 carrot, cut into small cubes
• 2 Tbs oil
• 1/2 C milk, for marinade

Ingredients for bechamel sauce (white sauce):

• 750 mg milk  
• 100 mg 15% cream (optional)
• 40 gr flour
• 40 gr butter
• 1 tsp mustard
• 1 tsp salt
• 1/4 tsp  nutmeg
• a pinch of pepper
• 150 gr gruyere (Swiss cheese for the top)

Directions for fish mixture:

1. Place  fish in a shallow bowl and marinate with milk for at least an hour.
2. Drain fish well .
3. Boil enough water to cover fish in a large pan. Add salt and pepper.
4. Add fish. Cook for a few minutes until fish  has changed color and is white. Don't over cook.
5. Drain and cut fish into small pieces. Transfer fish to a large bowl.
6. In a large frying pan put  oil and cook  onions, then add carrots. Simmer for a minute. Add mushrooms. Cook until all liquid is evaporated.
7. Combine delicately fish and mushroom mixture.

Directions for  Bechamel Sauce

1. Melt butter in a medium saucepan over medium heat.
2. Add flour
3. Cook stirring for 1 minute or until bubbly.
4. Remove from heat
5. Slowly add milk, whisking constantly until mixture is smooth.
6. Add salt, pepper and nutmeg.
7. Return to heat. Cook stirring with a wooden spoon until sauce is thick.  
8. Stir in cream (optional)  and continue cooking for a few minutes.
9. Remove from heat. Stir in mustard.

Directions

1. Stir in bechamel  sauce delicately to fish mixture.
2. Prepare 6-8 shallow baking dishes side by side.
3. Pour  fish- mushroom -bechamel mixture equally in  small baking dishes.
4. Spread grated gruyere on top.
5. Bake on 200 C preheated oven until  golden brown.
6. Serve hot.