Golden Millet with Preserved Lemons

 

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!

Golden Millet with Preserved Lemons

  • Servings: 4
  • Difficulty: easy
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You Need

  • 1 cup raw millet
  • 2 teaspoons Moroccan Spice mix
  • 2 cups water (or broth, if you’d prefer)
  • 1/4 teaspoon salt, to taste
  • 2 tablespoons fried onions
  • 1/2-1 red sweet pepper, chopped (quantity to taste)
  • 1 tablespoon olive oil (or butter to taste)
  • 1 tablespoon chopped preserved lemon
  • 1/2 tablespoon preserved lemons, sliced for topping (optional)

Procedure

  1. Prepare your ingredients
  2. In a big saucepan at medium heat roast the millet with the spices mix for about 3-4 minutes until spices it turn fragrant.
  3. Add water, salt, onions and red pepper. Give a good stir. When it comes to boil reduce the heat, cover and let simmer for about 15 minutes.
  4. At this point switch out the heat, open quickly the pot, add olive oil and preserve lemon, stir well and cover immediately. Let sit for about 10 minutes.
  5. Fluff it with the fork, add more salt if needed and serve with the sliced lemon.

Notes

If don’t have preserved lemons, you may use 1 teaspoon of grated lemon zest.

If you don’t have the Moroccan spice mix ready you may combine:

  • 1/2 teaspoon turmeric ground
  • 1/2 teaspoon coriander ground
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon cumin ground
  • 1/4 teaspoon paprika ground

 

Autor: https://artandkitchen.wordpress.com/

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Choux (éclairs) for your Love

 

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!

Choux (éclairs) for your Love

  • Difficulty: easy
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You need: 

  • 250 ml water
  • 100 g butter
  • 1 pinch salt
  • ½ teaspoon sugar (optional)
  • 4 eggs
  • 150 g flour

Procedure:

  1. Read the procedure before starting to prepare the dough. The flour should be at room temperature!
  2. In a saucepan combine water, butter, salt and sugar. Bring to boil.
  3. Remove the saucepan from the heat and add the flour: it’s very important to the flour all at once!
  4. Immediately stir using a wooden spoon (I use the spoon with the “hole”) and stir until you get a homogeneous mass.
  5. Bring back to medium heat and continue to stir until it pulls away from the walls (this takes about 2-4 minutes).
  6. 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!).
  7. Preheat the oven to 220°C.
  8. For baking I use a silicon mat, but a parchment foil would be great as well.
  9. 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.
  10. Bake for 15 minutes at 220°C until risen and golden (don’t open the door).
  11. 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.
  12. 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)
  13. You can fill this to your taste or keep them in an air tight container until needed.

 

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Berbere Chicken with Pulses

 

 

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!

Berbere Chicken with Pulses

  • Servings: 4-6
  • Difficulty: medium
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You need:

Berbere spices blend

  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • 2 whole allspice berries
  • Seeds of 4 green cardamom pods
  • 4 cloves
  • 2 dried red chilies, if too hot for you seeded
  • 3 tablespoons sweet paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt

Pulses (mixture of lentils and small beans) quantity of each to taste and to availability:

  • Horse beans
  • Haricot bean
  • Mung bean
  • Green lentils
  • Brown lentils
  • Small red bean (Adzuki beans)
  • Black eyed peas

 

Veggies and pulses stew

  • 2 tablespoons olive oil
  • 1 big onion, chopped
  • 1 cup carrots, peeled diced
  • 2 cm ginger, peeled, chopped
  • 5 garlic cloves, peeled chopped
  • 1-2 tablespoon Berbere spice blend (see above or use another mixture)
  • 1 cup tomatoes, diced
  • 1 cup mixed pulses (see above)
  • 3 cup water or to taste

Chicken

  • 4-6 pieces of chicken, skin removed (about 600-800 g)
  • 1 tablespoon Berbere spice blend
  • 1 teaspoon salt (or to taste)¨
  • 1 tablespoon vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon butter for the skillet (if possible Ethiopian spiced butter)

Garnish

  • Chopped parsley

Procedure

Berbere spices blend

  1. First of all toast the seed first for a few minutes in a dry skillet to bring out their flavor. Let cool down.
  2. Grind the seeds with a spice or a coffee grinder.
  3. Add the remaining powdered spices and the salt.
  4. Pulse shortly again and store it airtight for example in a small jar.

Veggies and pulses stew

  1. Heat oil in a skillet and sauté onions, carrots, ginger and cloves until onions turn soft.
  2. Add Berbere spice blend and sauté for 2 more minutes
  3. Add tomatoes, pulses, water and salt to taste.
  4. Let cook for about 30 minutes or until al dente; add more water if needed while cooking.
  5. Pour pulses into an oven safe mold and place into the preheated oven

Chicken

  1. While pulses are cooking combine chicken with the other ingredients (except of butter) and preheat the oven to 200°C/400°F.
  2. Fry the chicken pieces until roasted on all sides in the butter until lightly browned.
  3. Transfer chicken over the pulses, add 1/2 cup of water to the skillet and pour this liquid over the pulses.
  4. Sprinkle chicken with some more Berbere to taste and bake for about 10-15 minutes.
  5. Serve with chopped parsley

Autor: https://artandkitchen.wordpress.com/

 

Spelt Injera – Ethiopian Flatbread

 

I came across Ethiopian recipes and especially this wonderful breads thanks to my cooking friends and the cooking games.

I’ve never been in this Country and I couldn’t imagine what kind of food specialties are popular in Ethiopia.

The real recipe is made with teff flour, but as I did not have this I tried to adapt the recipe to the ingredients I have at home.

Injera bread is made with natural sourdough, a combination of wild yeast and bacteria, it needs several days to reach the bubbling point!

In my fridge I always store an amazing sourdough starter and this was a new experience for me a new kind of bread even if similar to Indian Dosas which I’ve already made and posted in this blog.

After cooking I got amazing flexible and spongy flat.-bread!

I was very impressed from the result and happy to see how my family appreciated these.

If you don’t have sourdough starter, I suggest to use 50 ml water + 50 g flour + 1/2 teaspoon instant dry yeast placed to ferment/proof previously

Spelt Injera – Ethiopian Flatbread

  • Servings: 6
  • Difficulty: medium
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You need

24 hour before

  • 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

Next morning

  • 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)

Procedure

  1. The evening before combine starter with water and flour. Stir well, cover loosely and set in a warm place to ferment.
  2. 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.
  3. 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.
  4. After about one hour stir well and place a non-sticky skillet on the stove to heat at medium temperature.
  5. 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.
  6. 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.
  7. Cut into half and roll them to serve.

Autor: https://artandkitchen.wordpress.com/

Vegetables Potpourri with Preserved Lemon Dressing

It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.

For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.

Suggestion: prepare more dressing and serve it with grilled chicken breasts.

For the recipe for preserved lemons click HERE

Vegetables Potpourri with Preserved Lemon Dressing

  • Servings: 3-6
  • Difficulty: easy
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You need

Vegetables

  • 1000 small potatoes, peeled (I used yellow and purple ones)
  • 2 small zucchini, sliced
  • 2 red peppers, seed and stem removed, sliced
  • 3 carrots, peeled and sliced
  • 2 tablespoons olive oil
  • Salt to taste

Dressing

  • 1 small preserved lemon (about 80 g)
  • 5 tablespoons olive oil
  • 5 tablespoons water
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons chopped coriander or parsley
  • Pepper to taste

Preparation

  1. Preheat the oven to 200°C/400°F.
  2. Combine all the vegetables and oil in a big bowl, toss to coat with the oil well.
  3. Arrange vegetables in an oven proof mold.
  4. Bake at 200°C/400°F for about 30 minutes until all vegetables are done.
  5. While the vegetables are in the oven combine all the ingredients for dressing in a blender and blend until smooth.
  6. Serve the vegetables warm, lukewarm or cold with the dressing.

Autor: https://artandkitchen.wordpress.com/

Merguez with Lentils and Yogurt Sauce

 

 

Lentils with tomatoes sauce and smoked speck or “zampone” (Pork sausage foot) are a very traditional North Italian dish. Try this Moroccan recipe very similar to the Italian one but enriched with a lot of spices and a delicious yogurt sauce.

The quantity of spices can be adapted to your taste; I know, I tend to use a lot of them!

This serves 4-6 persons, but if you have leftovers, you will see that the lentils are even better the day after.

The cooking time depends on the lentils, mines needed about 40 minutes.

Merguez with Lentils and Yogurt Sauce

  • Servings: 4-6
  • Difficulty: easy
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Your need

  • 500 g Merguez
  • 1 tablespoon olive oil
  • 1/2 cup water

Vegetables

  • 1 big onion peeled and diced
  • 3 carrots, peeled and diced
  • 1 red pepper, seeded and diced
  • 3 garlic cloves, chopped
  • 1 tablespoon ginger, peeled finely diced

Spices

  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander ground
  • 1/2 teaspoon cumin ground
  • 1 teaspoon paprika
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon smoked paprika, optional
  • Chili flakes, to taste

Other ingredients

  • 500 g brown or green lentils
  • 1 can diced tomatoes (400 g)
  • 2 cans water (1200 ml), to be adapted
  • Salt and pepper to taste
  • 2 tablespoons cilantro, fresh chopped

Yogurt sauce

  • 1/2 cup Greek yogurt
  • 1 teaspoon cilantro chopped
  • 1/4 teaspoon coriander ground
  • Lemon zest or preserved lemon to taste
  • Salt and pepper to taste

To garnish (optional to taste)

  • Fresh cilantro
  • Chili flakes
  • Lemon zest

Procedure:

  1. In a wide pot (about 4 liters size) roast the merguez with the oil on oil sides until lightly browned. Pinch them while cooking to that they will release the fat and liquid. If you like add little water to help releasing the fat. Continue to cook until water is evaporated. At this point you will see the released fat which will be needed to fry the vegetables. If you want you may reduce the fat by discarding part of the fat.
  2. Set merguez aside in a warm place (wrapped with foil) and fry the vegetables in the oil until onion are translucent.
  3. Add spices and fry for a few more minutes.
  4. Add lentils, canned tomatoes and the first “can” of water, season with salt and pepper. Let simmer until water is almost adsorbed. Add gradually more water until lentil are soft but not mush. Season again and stir in the fresh coriander.
  5. While the lentils are cooking prepare the yogurt sauce combining the ingredients best do this just after adding the lentils to the pot so that the yogurt sauce will have time to rest and develop the flavors.
  6. The merguez may be cooked with the lentils, or reheated by placing them over the ready lentils before serving.
  7. Serve merguez and lentils with the yogurt sauce.

Autor: https://artandkitchen.wordpress.com/

Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts

pad-thai-thai-fried-noodles-with-mung-beans-and-peanuts

This wonderful dish is part of the traditional street food in Thailand and it is one of the most wanted dishes.

Today we were really missing Thailand and this dish was really comforting! We love pad Thai!

 

 

Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts

  • Servings: 2-4
  • Difficulty: easy
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You need

Noodles

  • 300 g rice noodles (or other noodles if not available)

Sauce

  • 1 tablespoon brown sugar ( if possible palm sugar), to taste
  • 1tablespoons tamarind paste
  • 3 tablespoons fish sauce ( or soy light sauce)

Vegetables and seasoning

  • 1 tablespoon vegetal oil
  • 1 shallots, chopped
  • 2 garlic cloves, chopped
  • 2 eggs, lightly
  • 60 g bean curd, diced or 150 g fresh shrimp
  • 1 tablespoon dried shrimp, if available
  • chili powder
  • 2 cups mung beans, germs
  • 2 green onions, sliced
  • 2 tablespoon peanuts, roasted and crushed, to taste

Topping ( to taste)

  • 1 lime juice or 1 limes, sliced
  • 2 green onions, finely sliced
  • red pepper flakes
  • soy sauce ( light or dark)
  • nam pla, prik (fish sauce with preserved chilies)

Procedure

  1. Soak noodles for 2 hours in cold water. If using fresh rice noodles, boil them shortly and rinse with cold water.
  2. Heat fish sauce, tamarind paste and sugar to dissolve the paste. Stir well until dissolved and set aside.
  3. Sauté shallots and garlic in oil until soft by medium heat.
  4. Add eggs and swirl.
  5. Change to high heat.
  6. Add bean curd or fresh shrimps, dried shrimps and noodles. Fry for 1 minute.
  7. Add prepared sauce and chili.
  8. Now add beans germs and green onion. Cook one 1-2 minutes.
  9. Adjust to taste with soy sauce or fish sauce and add half of the peanuts.
  10. Arrange on single dishes. Top with chopped peanuts and sliced green onions.
  11. Serve with lime (juice or slices), red pepper flakes, soy sauce and nam prik.

Autor: https://artandkitchen.wordpress.com/