Chef's Recipes
for the months of
February & March

Every month or two Chef Rabih will share with you some recipes from his collection. Feel free to email Chef Rabih with any questions that you might have and remember to have fun while cooking.

Bon Appetit!

This month's recipes are:

Basic Crepes

Butternut Squash Soup

Basic Crepes

125 g all-purpose flour
2 eggs
120 ml milk
120 ml water
2 g salt
30 g butter, melted


In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Butternut Squash Soup

8 small Squash
4 small onions
16 cloves of garlic
Extra virgin olive oil
Salt and Pepper
Ground Cinnamon
Ground Cloves


Cut the top of the butternut squash and core the inside out.
In a pot at high heat add the oil and fry the diced onions and the chopped garlic.
Add the squash and fry for 3 minutes.
Add the spices and cover with boiling water and cook for 20 minutes or until the squash is soft.
With a hand blender, puree and soup, add some cream to it and boil for 2 minutes.

Chef's Tip: Serve with a Hardy Bread (A L'Encienne or Paysan)

Your Private Chef
Canada Mobile: +1 (519) 400-9925
Lebanon Mobile: +961-76-969-959
U.A.E. Mobile: +971-56-690-1825