Easy lunch : the Tunisian sandwich is quite popular in North Africa and France.
A great idea for a lunch. It’s yummy, healthy, easy and quick. It can served as a salad or as sandwich in Tunisian bread, a French baguette or a pita bread.
Ingredients: potatoe, egg, tuna, cucumber, tomato, onion, pepper, red pepper, harissa, câpres. you can add olives or whatever you like. As always I sprinkled some herbs, today flat parsley.
Today, I tried this very easy recipe I wanted to share.
Masghati – Persian Rose Water, Cardamom Pudding with Almonds and Pistachios
Makes about 30 diamond-shaped masghati
1 cup corn starch or wheat starch (I used corn starch)
1 1/2 cup white sugar (adjust to your personal taste)
4-6 tablespoons butter
1 cup slivered or coarsely chopped blanched almonds
1 cup slivered or coarsely chopped pistachios
1/3 cup rose water (adjust to your personal taste)1/2 teaspoon ground cardamom
A pinch of crushed saffron dissolved in 2 tablespoons of hot water
Heat a cup of water on medium to low heat, add sugar, stir until sugar is dissolved. Keep warm.
In a small bowl dissolve the corn starch in a cup of cold water till there are no more lumps.
In a medium heavy pan add the dissolved starch and 3 cups of water on medium to low heat and cook uncovered for 10-15 minutes, stirring frequently.
Then, add the dissolved sugar and stir well.
Add butter, almonds, saffron, cardamom and 1/2 cup of pistachios (keep the rest of the pistachios for garnish). Stirring constantly for about 5-7 minutes until with a wooden spoon until the mixture is smooth, well blended and thick. Reduce the heat to low and cook for another 10 minutes.
Add the rose water in the last 10 minutes of cooking.
Remove from heat and spread into a rectangular flat pan that has been lightly buttered or oiled. Your pan needs to be at least one inch deep. Smooth the surface with a spatula or the back of a spoon and then let it cool for a couple of hours.
Cut masghati into diamond shapes, place on a serving platter and garnish with pistachios and almonds.
Autumn has started tough in coughing and sneezing. As we did not had a proper cold freezing winter, germs can be stronger.
In my family, we always cure cold with a warm soup, lots of tea with honey, ginger and lemon. I do believe on the virtue of natural therapy, especially if you start at the early stages. Watermelon is another good replacement to drugs. Your body need to cleans and your intestines to cleanup.
We all know the virtues of the chicken soup. let me talk about the spinach soup. In many old civilization, there is spinach soup recipe.
Why Spinach is good you are asking?
Read here from WHFoods Recommendations
Among the World’s Healthiest vegetables, spinach comes out at the top of our ranking list for nutrient richness. Rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection. Enjoy baby spinach in your favorite salads or make a salad made exclusively of baby spinach.
If you were interested to learn more on the origins of Spinach in Persia, Here is a good read.
One traditional winter Persian soup called ‘Ash’ is made of plenty of spinach and other herbs (parsley, cilantro or corriander, green onions, dill and mint), several beans (chickpeas,/garbanzo, lentills, red or red kidney beans, navy beans or any of your favourite beans) all good in winter. It’s actually a very reach soup. You can use
You can easily adapt the recipe at your taste. I simply fry a little bit some chopped onions, then add my roughly chopped spinach, I love beetroot, turnip, lentills and other peas that need to be soaked over night, if not, I use canned mixed beans. If I have, I add a small piece of beef with bone otherwise for fast result, you can use beef stock. Add water and let it cook slowly. It’s a delight. You can add for more taste some fried onions and dry minth on top before serving.
They are different versions, some with dry plumbs. It can be sweet and sour if this is what you prefer. You can add yogurt or cream just before serving. If you like it more acidy, you can add vinegar.
It will keep you warm, with little calories and a lot of vitamins.
Here is Jamie Oliver’s soup recipie with many good ingredients:
- 1 tsp olive oil
- 1 white onion
- 2 cloves of garlic
- 2 sticks of celery
- 1 small bunch of fresh coriander
- 1 tsp turmeric
- 1 tsp ground cumin
- 80g spinach
- 2 medium (about 450g) sweet potatoes
- 6 large vine tomatoes, (about 300g), roughly chopped
- 320g red lentils
- 1 litre organic vegetable stock
- 4 tbsp natural or 0% Greek yoghurt
- Wholemeal bread, to serve
Asparagus has many medicinal virtues. It is used in irrigation therapy, urine infection, joint pain, lang cancer and more. It’s delicious served cold with chopped chalots and vinaigrette of olive oil and balsamic vinegar. Easy to wash, just needs a rince, take the bottoms off, keep the heads for adding at 5′ before then end, cook one bunch of asparagus covered in 2-3cm of water, let it cook slowly with half of a small onion shopped, a chicken soup stock, salt and pepper. 30′ later the soup is ready, add two spoons of crème. Serve with a nice bred and butter. I always cook in slow temperature as much as I can to keep the nutritional values of vegetables as they usually don’t like high temperatures. enjoy!
A quick and healthy lunch.
4 carrotts, half an onion chopped, 750ml hot water, a chicken cube. Let it cook slowly for 30′. Mix it in the blender, add shopped coriander or parsley.
served with fresh toasted bread with sea salt butter, shopped coriander and fresh garlic.
an absolute delice, easy, fast and healthy.
Bon appetit !
Today, is the International Vegetarian Day so I will be sharing some of the great recipes appearing online. I love veggies. Never eat enough. Starting by this Turkish egg dish.
Reminds me of the Chakshouka dishes my Friend Andre Nataf, father of JP Nataf of Les Innocents Rock band, that I have no news, used to prepair. He used to fry chopped onions, lots of garlic and red peppers, all slowly fried, add tomatoes, leave it to cook slowly with Tunisian spieces. Served with a fried egg on top or another version was with mergez sausages. Recette de Chakshouka Marmiton en francais.
Thisurkish recipe inspired me to create a dish with what I had available in my fridge:
– 1 egg plant or aubergine as you prefer to call it, diced
– two big white mushroom, chopped
– two garlic cloves, finely chopped
– 1 can of diced tomatoes,
– two-three sun dried tomatoes, chopped
– one big red onion, chopped and fried
– spices: curcumin, paprika, and the cinammon that I love so much.
Start by frying the eggplant with two spoons of oil, I use olive oil and cover the pan to avoid using too much oil, once the egg plants are translucent, add the mushrooms, then the onions, the garlic, the can of tomatoes and the spieces, let it cook slowly for 20′. serve with topping with fried eggs.
Another of my favourites vegetarian recipes, Spinach, Mushroom and Feta Quiche. Bring all the way from Persia, one of my sources of recipes.
The Grilled eggplant and cheese dip (kashk-e bademjan) My every day variant is very easy: just fry a little bit the auberines with the onions, add the garlic, the white persian sauce, let it cook slowly, covered. make fried onions and just a minute fried dry mint, add the white sauve few minutes before the end, sprink;e with the fried onions and mint, add walnuts if yyou like. It’s delicious with Perisian bread if you can find some. More healthy, the series of Borani.
One of the easiest, Borani with spinach. Simply cook the thoroughly washed spinach, add a small spoon of olive oil, garlic and cinnamon. Serve it with greek yoghourt and garlic with herbs.
I use lots and lots of fine herbs. they are delicious and healthy.
Keep watching, more recipes to come!
As I have now one child at Uni who loves cooking and needs ideas for simple quick recipes, I will post few here so she can get inspired. I had a meal with a lovely Malaysian lady who like many of my friends has travelled the world and enriched her culture, including her culinary range. She made me few delicious vegetarian dishes we savoured with a bottle of Prosecco. The Mexican quesadilla is something I know my daughter would love to cook as she is not keen on meat. It can be served with salad, guacamole, sour cream, salsa, jalapenos,… Very simple, using preferably corn tortillas, filled with grated cheddar cheese, black beans mixed with diced tomatoes, chopped onions, and coriander or what ever else you like. Just fry the tortilla, add the cheese, the beans and tomatoes, fold the tortilla in half to make the sandwich, fry on each side and serve with a healthy delicious guacamole. More recipes can be found here and here the Jamie Oliver version is here The rest is down to imagination to fill it in with whatever you like, chicken, more cheese, ham, refried beans and black olives, etc….. Watch the video : <a href=”Black beans and corn quesadilla” title=”quesadilla black beans and corn”>Quesadilla Black Beans and Corn UPDATE: I tried the recipe adapting it to the ingredients I had : a can of five beans salad Napolina, salsa sauce, cheddar cheese, red onions, creme fraiche to replace the sour cream. I quite like the idea of adding brown sugar as suggested on the video. I am also very keen on cumin used in many mexican recipes. So I fried half of my chopped red onion with the drained beans, added cumin, salsa then a good spoon of brown sugar. The rest is as the original recipe with the other half of the chopped onion added without frying so it kept its sharp and crunchiness. I have to say, I lie the mixure of cumin and the sweetness of the brown sugar. Please let me know how you’d like yours.
Instructions by the chef:
Add Olive oil, chopped onions, chicken in small pieces, chopped ginger, Green olives, a coffee spoon of white pepper, salt, juice of 2 lemons, small coffee spoon of cucurmin, garlic, all mixed in a pan and cook add lemon juice, parsley,
Leave 20 minutes, and then add water to cover it, That’s all. served with couscous. heathy and so delicious.
Enjoy the mint tea.
Essaouira is a hidden gem of Morocco. The ramparts, the port, the dance of the cawing seagulls, the immense beach, the perfume of the sea air…
Thanks to the ocean breeze, Essaouira benefits from a cool air that allows you to relax under the sun without suffocating.
1 kg chicken
3 medium size onions
1 pod small garlic
1 inch ginger
4 large tomatoes
A bunch of Fresh coriander
Turmeric 1/2 tea spoon
Red chilli powder 1 tea spoon
Pink Hymalayan Salt to taste
Whole spices for roasting
2 table spoon coriander seeds
1 table spoon cumin seeds
3 black whole cardamom
2 inch cinnamon stick
2 bay leaves
1 table spoon black peppercorns
Ghee for cooking
1. Slice onions thin , grate the ginger and garlic and chop the tomatoes finely.
2. Dry roast the whole spices then Grind them, do not open the lid.
3. Sauté the onions till golden brown then add the ginger garlic paste, stir for a few seconds and then add tomatoes.
4. Let the tomatoes soften and leave water before adding turmeric, chilli powder and salt.
5. Now add the chicken, mix well, cover and cook for 10 minutes.
6. Add the dry roasted spices and lemon juice ( to taste)
7. Cover again and cook for another 20 minutes on low heat.
8. When the oil floats on top of the curry, it’s ready.
9. Garnish with chopped fresh coriander .
1 cup basmati rice
Water 2 cups
1 bay leaf
1/2 tea spoon cumin seeds
Salt to taste
Half cup fresh peas ( optional)
Ghee or butter
In a pot add ghee, add cumin seeds once they crackle then add bay leaf followed by washed rice, mix till rice grain is coated with ghee ( gently though ) add water, salt and peas .
Bring the water to a boil then cover n cook on low heat.
Once all the water has evaporated, fluff rice with fork and leave for 5 minutes before serving.
Chop as you like and dress them with chat masala , lemon juice and herbamare salt ( it’s infused with herbs )
Itadaka is the online store I order my grocery from – enjoy.
Get two chicken breast, my favourites are from M&S . Cut the chicken in tin slice. Shop one leek and cook in hot water for 10-12′. While the leek is cooking, fry the chicken on both sides, while frying, chop one pack of mushroom. Add the mushrooms onto the chicken pan, then add the leek, add one cup of risotto rice, add some hot water or chicken broth, just enough to cover the rice, cover and let it cook at medium temperature, turn it few times, add hot water, add white wine and rosemary. It’s ready after 30-40′. Served with rocket salad, sprinkle parmeggiani.