4 tablespoons fresh parsley, coriander or dill chopped
salt and pepper to taste
Trim the stems off the okra, and place in a large bowl. Add the vinegar, toss and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly. Place these in an oven safe baking mold.
Preheat the oven at 180°C.
In the meantime heat the oil in a skillet, add onion, garlic and red peppers. Fry until fragrant. Combine water and tomato paste. Add this to the skillet as well as the tomatoes and orange zest. Heat thoroughly. Add herbs and adjust salt and pepper.
Pour the sauce over the okra, cover with foil or lid and place it for 1 hour and 30 min in the oven. The last 15 min remove the lid to allow the food to get a bit of color.
An extraordinary warm autumn permitted to our figs three to produce the send bath fresh fruits and add in this way rich genuine ingredients to our table.
Inspired by the oriental kitchen I created this dish and I’ve already reproduced a second time for the pleasure of my family.
The figs three is still producing figs, and it’s already late October. For this recipe I’ve also prepared a few small jars of preserved figs, so that this dish will be among the Christmas delish again.
Note: There are two fig seasons a year – a smaller harvest in early summer and a larger harvest in late summer to early fall. At our latitudes, we expect the first harvest in summer (where here it is the main harvest) and sometimes, if we have a warm autumn, we get the second harvest end of September to October; this is a big gift it it happens!
8 medium sized figs, peeled and cut into quarters (here you may also use preserved figs)
1/2 cup water or better white wine
2 rosemary springs
1 thyme spring
Salt and pepper to taste
Fresh figs, washed cut into flowers
1 short rosemary spring
Preheat the oven to 250°C
Place the potatoes in your baking mold; add the oil, sprinkle with salt and place in the oven. Bake for about 45 minutes or until you see that the skin turns light roasted and the potatoes are done (check with the point of a knife).
In the meantime, fry onion, garlic and ginger until fragrant, add the chicken pieces and fry until roasted. Don’t let burn the onion mixture.
Add the balsamic vinegar and the figs. Cook until figs are lightly caramelized, add the water or the wine and stir to dissolve the fond.
Add the herbs, and adjust with salt and pepper. Let simmer slowly (if necessary add more liquid). When potatoes are ready, add the chicken-figs mixture to the potatoes.
Arrange the figs for the topping and bake until figs are warm. Place the reserved rosemary spring over the dish and serve immediately.
A tagine is such a wonderful way to prepare and serve a complete meal at once.
The combination of meat, vegetable and carbs makes this possible and super easy!
The special spice mix, which I call “Moroccan Spice Mix”, is a wonderful very versatile balanced combination of flavours; I use this in many different ways, mostly spontaneously according to the ingredients I have on hand at home.
In the recipe below, I added some honey from our own production; this made the plate really really delicious!
2 teaspoon ras el hanout spice mix, if available, optional
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
2 tablespoons olive oil
500 g chicken skinned, cut into big pieces (if you prefer deboned)
2 medium onions, peeled and cut into quarters (wedges)
1/2 lemon with peel, cut vertically in wedges (skin on)
2 cloves garlic, chopped
1 tablespoon ginger, peeled and chopped
6 teaspoons Moroccan Spices Mix (see above)
1 teaspoon paprika
4 Roma tomatoes
1 cup chicken or vegetal broth
1 can chickpeas, about 2 cups cooked chickpeas
½ lemon juice
2 tablespoon honey
3 tablespoon raisins (+ some for decoration)
Salt and pepper to taste
Parsley for decoration
Prepare in advance the ingredients taking care to prepare the tomatoes. To peel the tomatoes dip them in boiling water for two minutes, place in cold water and remove the skin. Cut into half and with your fingers remove the seed, cut into 1-2 cm pieces.
Heat the oil in a non-stick skillet (provided of lid) and fry chicken for 2 minutes, add onion and lemon wedges and fry for other 3 minutes.
Add garlic, ginger and spices. Stir fry shortly until fragrant.
Add tomatoes and sauté for 1-2 more minutes. Set aside a few pieces tomatoes, one lemon and one onion wedge for decoration.
Add the broth and stir well-
Add chickpeas, lemon juice, honey and raisins.
Adjust salt and pepper to taste.
Cover and let simmer covered for about 30 minutes or better one until the chicken results tender. Stir and add little water from time to time as it should not result dry.
Just before serving top with the reserved lemon and onion wedges, the pieces of tomatoes, a few raisins. Cover for a few seconds.
Today we planned two delicious dishes (chicken with balsamic sauce and zucchini parmesan), but I needed one side dish more for some carbs. Checking my pantry I saw some millet which I found perfect for a quick side dish!
In order to make it easy I opted for some ready fried onions and for a special test some preserved lemons from the jar which I prepared last year.
For this preparation I use a double wall saucepot, which retains the heat and I can even turn out the heat, but in general it’s sufficient to use a big pot with will prevent dripping out the liquid while boiling. The cover is necessary!
Here is my choux recipe which I’m keeping since years.
I was used to prepare the sweet variation, but now I used them for a savory recipe using them at the place of “vol aux vents” cases with my vol au vent recipe for a Valentine Day suggestion. In this case I omitted the mushrooms and I used instead some diced parley root, but both would work fine!
For this special day I suggest to use either only one piece as entree or 3-4 pieces as main dish. Adapt the quantity of the filling to the needed portions as the empty choux can be kept for a few days or for other preparations.
For decoration I used carrots cut outs with cookies cutters (boil 3 minutes in salted water) and a few drops cream of balsamic shaped with a toothpick to hearth!
Read the procedure before starting to prepare the dough. The flour should be at room temperature!
In a saucepan combine water, butter, salt and sugar. Bring to boil.
Remove the saucepan from the heat and add the flour: it’s very important to the flour all at once!
Immediately stir using a wooden spoon (I use the spoon with the “hole”) and stir until you get a homogeneous mass.
Bring back to medium heat and continue to stir until it pulls away from the walls (this takes about 2-4 minutes).
Now remove from the heat and let cool down under 56°C before adding the eggs (this will prevent denaturation of the proteins of the eggs). For this step add the eggs one while incorporating them using the hand mixer. The dough now should be shiny, smooth and thick enough that it will keep the shape after piping (not running!).
Preheat the oven to 220°C.
For baking I use a silicon mat, but a parchment foil would be great as well.
You can drop the dough using the spoon on the parchment foil, but for this Valentine suggestion you either spoon it into a piping bag to pipe into heart shapes, or press gently into a heart shaped cookie cutter, or repeat until all the dough is used up. You may also correct the shape with a wet finger.
Bake for 15 minutes at 220°C until risen and golden (don’t open the door).
Then cook for other 20 minutes at 150°C opening shortly (2 seconds) the oven for a few centimeter from time to time so that the steam will escape.
Switch off the heat. Turn the choux upside down and let them to cool down in the oven. For this step the door should stay lightly open (I use my wooden spoon to prevent closing again of the door)
You can fill this to your taste or keep them in an air tight container until needed.
I confess I did not create this recipe, but I’ve adapted several recipes to this one with a great success.
At the beginning I was planning to prepare this with green lentils, but as I noticed I did not have them at home I looked for a valid substitute. In the pantry I had red lentils, but I also found something better: a wonderful colored mixture of pulses!
The recipe begun with the preparation of the Ethiopian spice mixture: the Berbere Spice Blend!
This was needed for the pulses and for the chicken!
The following steps were very easy and this main dish is also a very much appreciated combination had been created!
100 g sourdough starter (substitute: 1/4 cup water + 1/3 cup flour + 1/2 teaspoon instant dry yeast)
1 cup water
1 cup all-purpose flour
2 cups water
1 cup whole spelt flour
1 cup all-purpose flour
1/2 cup all-purpose flour
Salt to taste (about 1/2 tablespoon)
1/2 cup all-purpose flour (instant flour)
The evening before combine starter with water and flour. Stir well, cover loosely and set in a warm place to ferment.
The next morning add 2 cups of water 1 cup of all-purpose flour and 1 cup of spelt flour, stir well, cover loosely and let ferment.
When the batter is well fermented and bubbling add salt and the additional 1/2 cup of flour, if you think it is not ready, wait until next day or add instant flour or some baking powder, My dough was perfectly spongy and I added simple all-purpose flour. Stir well.
After about one hour stir well and place a non-sticky skillet on the stove to heat at medium temperature.
Don’t use oil, place a ladle of batter in the center of the skillet and with the back of the ladle distribute the batter in the pan. Cover immediately.
Check from time to time and when the batter does not appear wet and it is set remove the bread form the skillet and place it on a plate. In general it is not necessary to bake this on the other side.