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New recipes every day, الجزائر, Sétif (2026)

14/04/2016

RIGATONI WITH GRILLED CHICKEN AND PEPPERONI

HOW TO PREPARE
Bring 2 liters of salty water to boil in a large saucepan and cook the pasta for 10 minutes, until it becomes “al-dente”. Remove pasta, wash on running cold water and set aside to drain.
Use 1 tablespoon of oil and grill or pan fry chicken breasts. Remove, cut the chicken breast lengthwise into long strips and set aside.
Heat the remaining oil in a frying pan, fry the mushrooms for 6 minutes. Remove and set aside.
In a saucepan, mix the milk with the MAGGI Secrets Béchamel Mix, bring to boil and cook for 2 minutes until sauce thickens.
In a bowl, mix the rigattoni pasta with the chicken pieces, mushrooms, pepperoni slices, spring onion, and sweet corn. Add salt and black pepper to taste.
In an oven tray, add the pasta mixture, pour the béchamel sauce, and cover with the cheese.
Cook the dish in oven, on 185°C for 20-25 minutes.

For the sauce:
½ kg rigatoni
8 cups water or 2 liters
For the stuffing:
3 tablespoons vegetable oil
½ kg boneless and skinned chicken breasts
1 cup mushrooms or 100 g
100 g beef pepperoni
½ cup spring onions or 50 g, chopped
1 can canned sweetcorn, drained or 250 g
Pinch of salt, to taste
Pinch of ground black pepper, to taste
For the béchamel sauce:
4 cups milk or 1 liter
1 sachet MAGGI® Béchamel Mix
1 cup mozzarella cheese or 100 g, grated

14/04/2016

to the most beautiful 💖 👈 👊 😊

06/01/2016

EGGPLANT FATTEH WITH MEAT AND KESHK
HOW TO PREPARE
Cut each Eggplant in half (length-wise), with a small knife cut and scoop out flesh, and keep aside. Each eggplant should yield two shells with a 1cm thickness, plus the flesh from the inside. Salt eggplant shells, and flesh and allow the bitter juices to get drawn out.
In a deep frying pan heat up Vegetable Oil. Fry Onion slices until golden brown and set aside on kitchen paper for the excess oil to drain.
Cut flat bread into 2cm squares and fry on hot oil until golden brown and set aside on kitchen paper to drain excess oil.
In the same hot vegetable oil, deep fry eggplant shells until golden but not soft. About 2/3 cooked. Gently remove and arrange tightly in a single row in an oven proof dish.
In a separate pan, melt Butter, sauté Chopped Onions until translucent, add eggplant flesh and continue to fry until soft. remove and set aside.
In the same pan sauté Minced Meat until cooked. Add Garlic, MAGGI Chicken Stock, Water, and the jameed. Add Onion and Eggplant mixture to the pan and cook together for an additional 5 minutes.
In a mixing bowl combine Yogurt and chopped Mint leaves and stir.
Spoon meat and eggplant mixture into the eggplant shells, top with fried bread pieces, pour over the yogurt and mint and spread over to cover the dish equally. Garnish with fried Onion Slices and bake in a preheated oven at 175c for 15-20 minutes.
Serve hot with Salad or flat bread.
For the sauce:
3 large eggplants or 750 g
2 teaspoons salt
1 cup vegetable oil, (for deep frying)
1 medium onion or 150 g, finely sliced
5 pieces pita bread or 150 g
1 tablespoon butter
100 g onions, chopped
400 g minced beef
7 cloves garlic, finely chopped
2 cubes MAGGI Chicken Stock or 20 g
¼ cup water or 60 ml, hot
¼ cup liquid whey (jameed) or 50 ml
2 cups yoghurt or 500 g
3 tablespoons fresh mint, finely chopped

06/01/2016

STIR FRIED BEEF IN OYSTER SAUCE
HOW TO PREPARE
Combine all sauce ingredients in a saucepan. Bring to boil with stirring until the sauce thickens. Set aside.
Heat cooking oil in a frying pan or a wok and fry beef slices for 4 minutes or until they become brown in color. Add all vegetables except the cabbage leaves and stir for another 2 minutes.
Fold the boiling sauce on top of the vegetables and bring to boil then simmer on low heat for 1 minute.
Add the cabbage leaves and bring to boil then simmer for another 1 minute.
For the sauce:
For the sauce:
3 cups water or 750 ml
5 tablespoons oyster sauce
3 cloves garlic, mashed
2 cubes MAGGI Chicken Stock
3 tablespoons corn flour
2 teaspoons sugar
½ teaspoon ground black pepper
For the stir fry:
3 tablespoons vegetable oil
650 g beef, sliced
2 medium carrots or 200 g, sliced
1 cup cauliflower or 150 g, cut into small florets
1 cup snow peas or 80 g, cut from both sides
1 medium green bell pepper or 150 g, cubed
1 medium onion or 150 g, cut into medium cubes
120 g white cabbage, cut into large leaves

05/01/2016

CHICKEN SPRING SEASON SOUP
HOW TO PREPARE
Melt butter in a saucepan, add and cook chicken over medium heat for 3 to 4 minutes.
Add leek and turmeric and cook for another 2 minutes.
Add lime, water and MAGGI Spring Season Soup. Bring to boil and simmer over low heat for 10 minutes.
Season with black pepper and serve.
For the sauce:
1 tablespoon butter
250 g chicken breast fillets, cut into cubes
100 g leeks, chopped
¼ teaspoon ground turmeric
1 small dried lime, pierced
5 cups water or 1250 ml
1 sachet MAGGI Spring Season Soup

03/01/2016

MUGHLI WITH CREAM AND PISTACHIO
HOW TO PREPARE
Add the water, cinnamon, caraway, anise, sugar and rice powder in a large saucepan and bring to boil with constant stirring. Simmer over a low heat for 2 minutes or until it thickens. Then add the rose water and stir.
Pour the mughli in individual cups or in a large platter and set aside to cool.
Mix the ground pistachio and NESTLÉ Cream until well combined. Then pour over the cooled mughli mixture and place in the fridge until serving time.
For the sauce:
4 cups water or 1000 ml
1 tablespoon ground cinnamon
1 tablespoon ground caraway
1 tablespoon anise powder
1½ cups caster sugar or 300 g
1 cup rice powder or 90 g
2 tablespoons rose water
½ cup ground pistachio nuts or 50 g
2 tins NESTLÉ Cream or 340 g

03/01/2016

HERB GNOCCHI WITH TOMATO SALSA
HOW TO PREPARE
To prepare the gnocchi, bake the potatoes for 35 to 40 minutes or until well done. Peel, mash and mix them with the flour, basil, parsley and eggs to form soft dough. Divide the dough into 3 equal parts; roll each to take the sausage shape, and cut with the back of the knife into 2cm-thick pieces.
Cook the gnocchi in batches. Add about a quarter of them to boiling water and cook for 2 to 3 minutes until they rise to the surface. Lift out with a slotted spoon and place in a bowl of iced water. Leave for a minute or so, then drain well and pat dry with kitchen paper. Repeat to cook the remaining gnocchi, always returning the water to a boil in between.
When the gnocchi are cooked and cooled, combine them in a bowl and then cover with cling film and chill until required.
To make the salsa, dip the tomatoes in boiling water for 30 seconds to loosen the skins, then in cold water to refresh; drain and peel away the skins. Quarter, core and deseed the tomatoes, finely chop the flesh and place in a bowl. Mix the MAGGI cubes with the hot water and add the chopped tomatoes along with the other salsa ingredients. Toss to mix and season well, then spoon into a serving dish.
When ready to serve, place the gnocchi in a baking tray, brushed with the olive oil, and bake in the oven until it is golden brown and crispy on both sides. Drain on a kitchen paper and keep warm, dress on a warm tomato salsa and serve.
For the sauce:
4 large potatoes, 400g each
320 g plain flour
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 large eggs, beaten
1 tablespoon olive oil
For the tomato salsa:
12 small tomatoes, ripe
2 cubes MAGGI Vegetable Stock
250 ml boiling water
1 large red onion, finely chopped
2 spring onions
1 tablespoon sesame seed oil
1 dash tabasco, hot chilli sauce
2 tablespoons fresh basil, chopped
2 tablespoons coriander leaves, chopped
Pinch of ground black pepper

02/01/2016

Happy new year

01/01/2016

POMEGRANATE AND DATES SMOOTHIE
HOW TO PREPARE
Combine all the ingredients together in a blender except the crushed ice.
Blend for 5 minutes until smooth; pour the ice and blend again for 2 minutes.
Serve in a large chilled glass.
For the sauce:
4 cups pomegranate juice, bottled or 1000 g
300 g date paste
1 tin NESTLÉ Sweetened Condensed Milk or 395 g
1¾ cups skimmed yoghurt or 320 g, frozen
600 g ice, crushed

01/01/2016

FISH IN WALNUT LEMON SAUCE
HOW TO PREPARE
Dust fish with flour and season with some salt.
Heat oil in a large nonstick frying pan, add and pan- fry fish fillets over medium high heat until golden brown. Remove fish from pan and place on a serving dish.
Melt butter in a medium saucepan, fry garlic and walnuts and stir over low heat for 1-2 minutes. Add chili powder and flour and stir for another minute.
Add lemon juice, water and MAGGI Chicken Stock cubes. Bring to boil and simmer for 5 minutes.
Stir in the parsley and serve the sauce over the fish fillets or serve the sauce separately.
For the sauce:
750 g white fish fillets
1 tablespoon plain flour
3 tablespoons vegetable oil
1½ tablespoons butter
5 cloves garlic, cut into thin slices
½ cup walnuts or 75 g, finely chopped
¼ teaspoon chili powder
2 teaspoons plain flour, additional quantity
Lemon juice, one small piece
2 cups water or 500 ml
2 cubes MAGGI Chicken Stock
3 tablespoons fresh parsley, finely chopped

31/12/2015

CHICKEN WITH VEGETABLES AND CASHEW NUTS STIR-FRY
HOW TO PREPARE
Combine all sauce ingredients in a saucepan. Bring to boil with stirring until the sauce thickens. Set aside.
Heat vegetable oil in a large non-stick saucepan or a wok and fry chicken slices for 4 minutes or until they become golden brown in color. Add all vegetables and stir for another 2 minutes.
Fold the boiling sauce on top and bring to boil then simmer on low heat for 1 minute. Add the cashew nuts and stir.
YOUR
GROCERY LIST
For the sauce:
3 cups water or 750 ml
2 tablespoons soy sauce
1 tablespoon sweet chili sauce
1 teaspoon sugar
1 teaspoon fresh ginger, chopped
2 cubes MAGGI Chicken Stock
3 tablespoons corn flour
For the stir-fry:
2 tablespoons vegetable oil
500 g chicken breast fillets, sliced
¾ cup broccoli or 100 g, cut into small florets
1 small capsicum pepper, yellow or 100 g, cut into medium cubes
1 small red capsicum pepper or 100 g, cut into medium cubes
1 cup mushrooms or 100 g, cut into quarters
1 medium onion or 125 g, cut into medium cubes
½ cup unsalted cashew nuts or 75 g, toasted

New recipes every day

14/04/2016

14/04/2016

06/01/2016

06/01/2016

05/01/2016

03/01/2016

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31/12/2015

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