Ingredients
prepared pastry packaged
3 cups of chopped and cooked chicken
1 cup of mushrooms
1/2 cup of green pepper chopped
1 medium sized onion chopped
3 tablespoons of butter
1 cups of chicken stock
1 cup of fresh cream
2 tablespoons of flour
salt and black pepper to taste
Preheat the butter in a saucepan over a medium heat, add in the flour the seasoning and stir until the mixture becomes golden. Add the cream and the chicken stock and leave the mixture to thicken over a medium for about 10 minutes. Finally, add the chicken, the mushrooms, the chopped onion and the green pepper to the sauce. Stir for 2 minutes and turn off the heat.
Roll out the pastry into a large pan and add the chicken mixture. Then, roll out the rest of the pastry to cover the chicken mixture.
Bake at 425° for 35 minutes until the pastry is nicely browned.
Schtroumpf is one of the best places to eat in Lebanon. It has 3 branches: in Keserwan where Schtroumpf overlooks Jounieh, in the heart of Ashrafiye, and on the Dbayeh highway. So no matter where you are heading to, you can definitely have your place at Schtroumpf.
Schtroumpf Keserwan
In fact, Schtroumpf is unique with its ambiance, food and service.
Talking about the ambiance, we have to mention that any of the Schtroumpf places is a mix of cultures. A well decorated place and great music make food tastier.
Schtroumpf features an American menu with specialties such as plats du jour, salad bar, in addition to several events such as beer night, cheese and wine, and Sunday buffet where the food is special and exceptional.
Cozy up at one of the tables or seated at the bar. With the courses offered, you’ll have a chance to experience delicious food and enjoy the company of close friends.
Schtroumpf Ashrafiye
Schtroumpf is an inviting “territory” that provides one of the finest dining experiences.
Nature does the work, they just make it tastier!!
Schtroumpf Dbayeh
Ingredients
2 cups of elbow macaroni
2 cups of shredded cheddar cheese
Bechamel sauce
salt and black pepper to taste
After boiling the macaroni and pereparing the bechamel sauce, mix all the ingredients together and season with salt and black pepper. Transfer to a dish and sprinkle some Parmesan cheese on top.
Ingredients
2 onions thinly sliced
2 tablespoons of all purpose flour
2 tablespoons of vegetable oil
4 tablespoons of white wine
vegetable or meat stock
grated Gruyere cheese
3-4 Baguette slices
Preheat two tablespoons of vegetable oil and saute the onions until they turn golden brown. Add in the flour and stir well until the ingredients combine. Add the stock and simmer for 15 minutes while stirring. Season with salt and pepper, stir well and turn off the heat.
Pour the soup into oven safe bowls, place a slice of baguette into each bowl, sprinkle some Gruyere cheese on top. Place the bowls into a preheated oven until the cheese is melted. Garnish with parsley and serve hot.
Ingredients
10 slices of bacon cut into squares
2 medium potatoes peeled and cubed
1 large onion finely chopped
2 carrots finely chopped
3 tablespoons of vegetable oil
2 bay leaves
chicken or vegetable stock as needed to soak all the ingredients
salt and pepper to taste
In a saucepan heat three tablespoons of vegetable oil over a moderate heat, add the chopped onions and saute until cook. Add in the bacon, the cubed carrots and potatoes and saute them. Finally add the stock until all the ingredients are finely covered, and add the bay leaf. Bring the sauce to a boil, then lower the heat, cover and simmer for approximately 20 minutes. Finely season with salt and pepper.
Ingredients
12 Spinach lasagna noodles
olive oil
1 eggplant chopped
1 zucchini chopped
2 small tomatoes finely chopped
1 medium green pepper finely chopped
1 medium red bell pepper finely chopped
1 medium onion finely chopped
2 cloves of garlic crushed
4 basil leaves finely chopped
3 tablespoons of olive oil
Bechamel sauce
Mozzarella cheese
Salt and black pepper to taste
Lay the lasagna noodles in hot water for 15 minutes.
In a large frying pan heat the olive oil and saute the garlic and the onions until fragrant. Add the rest of the vegetables and and saute until all the ingredients have browned. Season the vegetables with salt and pepper.
Layer the ingredients in this order (Noodles, Vegetables, Bechamel, Mozzarella) as many times as it needs to use all the lasagna noodles.
Sprinkle mozzarella cheese on top.
Cook in preheated oven at 350 F for 25 minutes
Ingredients
Bolognese sauce
Bechamel sauce
15 Lasagna noodles
Mozzarella Cheese
Lay the lasagna noodles in hot water for 15 minutes. Once all the ingredients are prepared, you can start building the lasagna layers. Start by spreading 1 cup of bechamel sauce on the bottom of the pan. Remove the lasagna noodles from the hot water and lay as much noodles as it needs to cover the pan, add on top a layer of bolognese sauce then a layer of bechamel sauce. Repeat this step until all the lasagna noodles are used. Sprinkle on top some mozzarella cheese. Bake in preheated oven at 350 F for 25 minutes.
Ingredients
7 oz of ground beef
7 oz of whole tomatoes (canned)
1/2 medium onion finely chopped
1/4 carrot finely chopped
1 glove of garlic crushed
1 bay leaf
1 tablespoon of flour
2 tablespoons of cooking oil
1 cup of red wine
2/3 cup of vegetable stock
Salt and black pepper to taste
Heat the vegetable oil in the frying pan over a moderate heat. Add the garlic, the carrots and the onions and saute them until tender. Add in the ground beef and brown it over high heat. Add one tablespoon of flour and stir well. Add the red wine and simmer until the alcohol cooks off. Finally add the tomatoes, the vegetable stock and the bay leaf and stir well. Reduce the heat and cover the pan, cook for about 10 minutes while stirring occasionally. Finally season with salt and pepper to taste.
You can serve the Bolognese sauce with pasta.
