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- 2 1/2 teaspoons baking powder
- 1/2 teaspoon coarse kosher salt
- 1/2 cup uncooked couscous
- 3/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup sweet Muscat wine (such as Beaumes-de-Venise or Bonny Doon)
- 1 tablespoon finely grated orange peel
- 1 cup chilled heavy whipping cream
- 1/4 cup chilled crème fraîche
- 12 dates (such as Deglet Noor or Medjool), pitted, thinly sliced
Preheat oven to 375°F. Brush 9-inch-diameter cake pan with 3-inch-high sides with olive oil. Line bottom of pan with parchment paper round; brush parchment with olive oil. Sift flour, baking powder, and salt into medium bowl. Stir in couscous. Whisk olive oil and Muscat in another medium bowl to blend.
Using stand mixer fitted with whisk attachment, beat egg yolks, eggs, and 1 cup sugar on high speed in large bowl until thick and pale yellow, about 7 minutes. Transfer to large wide bowl. Stir in orange peel. Using rubber spatula, gently fold in flour mixture alternately with olive oil mixture in 4 additions each (mixture may deflate slightly). Transfer batter to prepared pan. Tap pan lightly on work surface to eliminate any air bubbles.
Using electric mixer, beat cream and créme fraîche in large bowl until soft peaks form.
Cut cake into wedges. Place 1 cake wedge on each plate. Drizzle date syrup over. Spoon whipped cream alongside. Sprinkle dates over.
Bake cake until dark brown and beginning to pull away from sides of pan and tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool in pan at least 30 minutes. Turn cake out onto platter (cake may fall slightly in center). DO AHEAD: Can be made 1 day ahead. Cool. Cover with foil and store at room temperature.
* Available at Middle Eastern markets and from igourmet.com.
Tunisian Couscous Secrets and Tips
On Sunday, couscous is sacred and this time we will offer the recipe of Tunisian couscous traditionally served with fish, chicken or red meat. A friendly and family dish with great flavors especially if we add the green peppers.
In Tunisia as in Algeria, there is a thousand and one ways to prepare couscous, in the coastal cities including Sfax we like to prepare couscous fish. In other areas it is more often consumed with lamb and dried fruit. If you are looking for a good authentic Tunisian couscous the best thing to do and have you invited for lunch by a Tunisian family.
Sauteed Spinach with Garlic
3 teaspoons extra-virgin olive oil, divided
9 ounces fresh spinach, rinsed three times and dried
2 large garlic cloves, peeled and minced (2 teaspoons), divided
Freshly ground black pepper, to taste
While the Arctic Char is cooking, heat a large sauté pan over high heat until hot. Working quickly, add 1 teaspoon of olive oil, swirl the pan to distribute the oil, then add ⅓ of the spinach followed by the 1/3 of the garlic, a pinch of salt and some pepper.
Using tongs, flip the spinach in the pan every few seconds to cook evenly, keeping the spinach from clumping together, so that the water can evaporate properly. This entire cooking process should take no more than one minute.
Transfer the spinach to a parchment-lined sheet pan, spread it out, then cook the remaining 2 portions of spinach in the same manner.
To serve, divide rice or grain (if using) among shallow bowls. Top with spinach and spoon over some reserved sauce. Place Arctic Char on the spinach and finish with a few sliced scallions.
Apricot and olive oil cake (torta all’olio e albicocche)
Ingredients (serves 8)
- 170 g caster sugar
- 230 ml milk
- Finely-grated zest of 1 lemon
- 1 vanilla bean, split and seeds scraped
- 100 ml extra virgin olive oil
- 3 tsp Mistrà or Sambuca (optional)
- 2 eggs, lightly beaten
- 11&frasl3 cups (200 g) self-raising flour
- ½ tsp bicarbonate of soda
- 7&ndash8 apricots, cut into quarters flaked almonds, for sprinkling fresh ricotta and honey, to serve (optional)
Preheat your oven to 180°C (160°C fan-forced). Grease and flour a 21cm rectangular or square cake tin (or line it with baking paper).
Place sugar, milk and lemon zest in a medium saucepan over low heat and cook for 3&ndash4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil.Turn off the heat and stir in vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5&ndash10 minutes.
Add the beaten egg, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quarters on top any way you like.
Sprinkle with the flaked almonds and bake for 30&ndash35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for one hour before cutting. Serve just as it is or with honey-drizzled ricotta.
Steam cauliflower florets and green beans for 2-3 minutes so that they still have some bite. Toss them into a French dressing with a mashed anchovy fillet and small garlic clove, Dijon mustard and masses of freshly chopped tarragon.
· Wahaca, 66 Chandos Place, Covent Garden, London WC2.
22 Aubergine and tahini
Cook whole unpeeled aubergine in a dry, hot frying pan turning occasionally, until collapsed and soft. While it's cooling, whisk together tahini, lemon juice, salt, pepper, garlic and parsley in a bowl. Chop the aubergine flesh and roughly mash in the bowl. Add red pepper flakes if you like. Serve with pitta.
Simmer one part olive oil, two parts red wine vinegar and four parts water with herbs, salt and pepper. Add chopped vegetables, firmest to softest - maybe carrots first, then cauliflower, then peppers - and poach until just getting tender. Remove from heat and chill overnight in the liquid.
Cut into big chunks and roast or grill with olive oil (and, if you like, whole garlic cloves). Combine with chopped tomatoes, lemon juice, dill, salt and pepper.
Toss florets with oil, salt and pepper, and roast in a hot oven until browned and cooked while still warm, toss with curry powder and a handful of raisins. Pour on the lemon juice.
Soak wakame or other seaweed in hot water until soft drain and squeeze dry. Toss with chopped celery, sesame oil, soy sauce, mirin (or honey) and rice wine vinegar. Garnish with toasted sesame seeds.
Clean a bunch of mixed mushrooms quarter any large ones. Steam for about five minutes. When still warm, toss with sliced shallots, olive oil, garlic, salt and pepper, cracked coriander seeds, chopped parsley, sherry vinegar and more olive oil if necessary.
28 Ginger, miso and walnuts
In a blender, combine ginger, a half cup or so light miso, a little more than that of walnuts, and enough soy sauce to make a sauce. Toss with cooked green beans or aubergine.
Steam or boil slice on the bias. Toss with orange segments, zest and juice, olive oil, salt and pepper. Garnish with sesame seeds. Add prawns or shredded crab, lobster or chicken if you like.
30 Green beans or asparagus
Steam or boil, slice on the bias. Toss with sliced red onion, small pieces of prosciutto, olive oil, lemon juice, a pinch of red pepper flakes, salt and pepper.
Olive Oil Couscous Cake with Crème Fraiche and Date Syrup - Recipes
- Prep Time: 2 minutes
- Cook Time: 30 minutes
- Serving: Serves 04-06
Golden Syrup Dumplings
You asked for them, so here they are! It wouldn't be a Winter Warmers issue without them. Golden syrup dumplings are a lovely dessert for those cold cold nights. Not only are they easy, but they are also budget friendly. Combine these with some vanilla ice cream or custard for a simple but delicious dessert when guests pop over.
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 2 minutes
Cooking Time 30 minutes
Uncooked and cooked dumplings can be frozen. Sauce is best made fresh
How to Make pasta in the Microwave in 15 Minutes
In a bowl compatible with microwave cooking, count about 160 grams of spaghetti, an ideal amount to treat two people.
Then pour 20 centilitres of water. If you do not have a measuring cup, add about 15 tablespoons of water.
Place the bowl in the microwave without covering it, then start cooking in the microwave. Do you like firm pasta? Start a cooking time of 11 minutes at 800 Watts. If you prefer softer pasta, extend the cooking time for a maximum of two or three minutes.
Cooked longer, your pasta will become sticky and inedible! Once the time has elapsed, take a thick cloth or a pot holder to safely remove the bowl from the oven, without burning yourself. Then gently transfer the pasta to a plate. Finally decorate your dish to your liking. Why not with a little butter, grated cheese, or tomato sauce? Mix evenly and enjoy your pasta cooked in the microwave right away!
microwave pasta preparation steps
Radish Leaf Soup
Tough times call for looking at everything in the kitchen as a potential source of food. I&rsquove been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I&rsquom trying to only to go food…
Tough times call for looking at everything in the kitchen as a potential source of food. I’ve been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I’m trying to only to go food shopping only one day per week. We don’t have the same shortages (or hoarding) they have in other places, but some things are in short supply, mostly pasta, rice, flour, and yeast.
When I filled my wheeled caddy with produce on my last trip to the natural food store, I included two big bunches of radishes since we eat a lot of them, and I didn’t want to be caught without any. Usually, I toss the leaves, since we don’t have composting here yet, and I do so much cooking and baking, it’s not possible to always use everything*. (I need to go outside sometimes, ya know, even if we’re not locked down in confinement.) But I remembered when we used to visit Romain’s parents, they would often serve us Soupe aux fanes de radis, or Radish Leaf Soup.
How to Make Beef and Cauliflower Taco Skillet &ndash Step by Step Photos
Mince two cloves of garlic. Add the garlic to a large skillet with 1 Tbsp olive oil and ½ lb. ground beef. Cook over medium heat until the ground beef is browned.
Drain one 15oz. can of black beans and add them to the skillet along with one 10oz. can of diced tomatoes with green chiles (not drained), 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp oregano, ¼ tsp salt, and ⅛ tsp pepper. Continue to cook and stir until the skillet is simmering.
Add 3 cups riced cauliflower to the skillet. Continue to cook and stir until the riced cauliflower is tender (about 5 minutes).
While the cauliflower and beef are heating, dice one tomato and one avocado. Finely dice about ¼ cup red onion. Roughly chop one small handful of cilantro.
Top the skillet with 2 oz. (about ½ cup) shredded cheddar cheese. Place a lid on the skillet and let it heat over medium for a few minutes, or until the cheese is melted.
Once the cheese is melted, top with the fresh tomato, avocado, red onion, and cilantro, then serve!
Disks of goat cheese Smoked ham Green lettuce Honey Olive oil Vinegar Salt & Pepper 2 handfuls of Blueberries Wrap disks of goat cheese in bacon and place it into an oven tray and in the oven. Grill until cheese is soft and bacon is slightly brown. Take out of the oven just before you…
1 clove of garlic 500 gram minced beef 1 can peeled whole tomatoes 2 small cans concentrated tomato paste 1 1/2 can chili beans 1 tsp. cumin pinch of paprika powder pinch of cayenne pepper salt and pepper to taste chili pepper to taste Fry the minced meat with garlic. When the meat is brown,…