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Cuisine International by Chef Nazif

Roasted Brussels Sprouts


  • 1 lb small Brussels sprouts
  • ½ lb cherry tomatoes
  • 2 teaspoons minced garlic
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons salt


  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, boil the Brussels sprouts until they are tender.
  3. Drain the Brussels sprouts and transfer them to a large bowl.
  4. Add the cherry tomatoes, minced garlic, olive oil, lemon juice, balsamic vinegar, and salt to the bowl with the Brussels sprouts.
  5. Mix all the ingredients together until well combined.
  6. Transfer the mixture to a baking tray and spread it out evenly.
  7. Place the tray in the preheated oven and roast for about 30 minutes, or until the Brussels sprouts are crispy.
  8. After 30 minutes, use a spoon to mix the Brussels sprouts for even roasting.
  9. Return the tray to the oven and bake for an additional 10 minutes until all the ingredients are crispy.
  10. Remove from the oven and serve.

Smoked Salmon Salad


  • 1 lb smoked salmon
  • 1 small red onion, thinly sliced
  • 1 tablespoon capers
  • 2 tablespoons fresh mint, thinly sliced
  • 2 tablespoons fresh basil, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon salt


  1. In a small bowl, mix the sliced red onion with vinegar and lemon juice. Allow it to marinate in the refrigerator for 1 hour.
  2. After an hour, remove the onions from the marinade and set aside.
  3. Cut the smoked salmon into cubes and place it in a mixing bowl.
  4. Add the marinated onions, capers, fresh mint, basil, dill, parsley, vinegar, lemon juice, and salt to the bowl with the salmon.
  5. Gently toss all the ingredients together until well combined.
  6. Transfer the smoked salmon salad to a serving tray.
  7. Serve the salad with crispy bread and cream cheese.

Banana Pudding


  • 1 egg yolk
  • 1 liter milk
  • ½ cup heavy whipping cream
  • 1 packet vanilla powder
  • 5 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 banana

Optional Garnish:

  • Kiwi slices
  • Banana slices
  • Strawberry slices


  1. In a saucepan, whisk together the milk and egg yolk until well combined.
  2. Add the sugar, vanilla powder, flour, and cornstarch to the saucepan. Stir until smooth and no lumps remain.
  3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to boil.
  4. Once the mixture reaches a boiling point, remove it from the heat and transfer it to a separate bowl. Allow it to cool to room temperature.
  5. In the meantime, blend the banana with the heavy whipping cream until smooth.
  6. Once the milk mixture has cooled, add the banana and whipped cream mixture to it. Stir well to combine.
  7. Pour the pudding into individual serving cups or bowls.
  8. If desired, decorate the top of each pudding cup with kiwi, banana, or strawberry slices.
  9. Refrigerate the pudding cups for at least 2 hours, or until set.
  10. Serve chilled and enjoy!

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