la tulipe

VIOLIN

2012-01-31T10:45:00.000+01:00

Today, I gave a presentation on the Carnival of Venice withan introduction to violin through the music of Vivaldi to Caramelo’s class.

It was nice to see the smiles and giggles of little threeyear olds as they put on handmade masks and pretended to row a “gondola” to therhythm of Vivaldi’s “Four Seasons”.

Here, one of my favorite pieces by Vivaldi, Concerto forViolin “Il Piacere” RV 180. The second movement is beautiful.

Photos: Official site of the Carnival of Venice, and thegreat Yehudi Menuhin (1916-1999). He was a friend of my father’s. Together, they organized a great concert in the 1960's in Egypt to finance the rescue of the Abu Simbel Temple, threatened by the waters of the Aswan Dam.

SAFFRON

2012-01-29T13:49:00.000+01:00

Thinking in saffron thesedays.

Like the robe of Buddhistmonks, pushing away the grey of winter and the bleus of the mind.

And to really cheer us up,a dash of coconut milk in the Dahl (lentils) to make us believe we are south,way south…

redlentils / onions / ginger / garlic / cumin / coriander seeds / turmeric /cardamom / red chilies / coconut milk / fresh cilantro

2012-01-27T07:53:00.001+01:00

My little caramelo is three years old today!

2012-01-25T07:19:00.000+01:00

Petit Beurre & Chocolat...

You don't really need more than this to be happy.

A new La Tulipe, to continue sharing life's simple pleasures and I hope, many smiles.

2012-01-23T17:33:00.000+01:00

Happy Chinese new year of the water dragon (竜)!

I am working on the blog! Sorry for its "in process" look.

Please be patient. Thank you for your understanding!

TAJINE WITH LEMON, POTATOES & GREEN PEAS

2012-01-23T06:47:00.000+01:00

A delicious Moroccan dishthat is just perfect for cold winter days. This recipe is with beef, but youcan easily make it with lamb or chicken or even white fish.

INGREDIENTS FOR FOURSERVINGS

-500 gr of meat (beef orlamb) cut in small chunks (no fat)

-One and half teaspoon ofcumin

-One teaspoon of turmeric

-Half a teaspoon ofpaprika

-Half a teaspoon offreshly crushed black pepper

-A few cardamom pods

-One small stick ofcinnamon

-Two bay leaves

-A bit of salt

-One inch of freshlycrushed ginger root

-Three garlic clovescrushed

-The peel of one lemon,finely sliced.

-Fresh cilantro

-Two cups of broth ofchoice

-Oil for cooking

PREPARATION

1-In oil, place all thespices (dry and wet, including the lemon peel) in a little bit of oil. Cook onmedium fire until the spices give out their aroma.

2-Add the meat and mixwell so that it is well covered with the spices.

3-Add the broth, potatoesand green peas. Add a little bit of water if need be.

4-Leave the fire on mediumto low, and cook uncovered until the potatoes are soft.

SERVING

-Serve warm with a freshgreen salad on the side.

bugnes

2012-01-16T06:59:00.002+01:00

These are a little Frenchdonuts. Easy to make and delicious with powdered sugar or as in here withhome-made raspberry jam.

INGREDIENTS FOR 30 BUGNES

-Two and half cups (250gr) of flour

-One quarter of a packetof Baker’s yeast - a generous teaspoon

-Two egg yolks – wellbeaten

-Two and half tablespoons(40 gr) of butter – melted and cooled

-Half a cup (75 gr) ofsugar –I prefer to use two tablespoons of honey

-A pinch of salt

-Oil for frying

PREPARATION

1-Mix all the ingredientsstarting with the dry ones.

2-Add slowly while mixingabout 10 cl of water

3-Let it stand for onehour covered with a cloth

4-Spread a quarter of thedough and cut small triangles. Tuck one end into another making a small slit inthe dough (like an envelope).

5- Fry a few at a time.The oil may become dark due to the flour. Change it as need be.

SERVING

-Serve hot with powderedsugar or jam.

gênoise aux cerises

2011-12-28T17:05:00.000+01:00

This Gênoise with cherry coulis is a very easy and quick, once the coulis is prepared, cake to make. It is so light it just melts in your mouth! It does not keep wellthough, so eat it on the same day.

INGREDIENTS FOR THE GÊNOISE

-Four eggs –white and yolk separated

-Normally 125 gr of sugar (0.6 cups) –here I replaced it withtwo large spoons of cherry coulis (or syrup) –see below

-125 gr of flour (1.25 cups)

-A pack of baking powder (about two teaspoons)

PREPARATION OF THE GÊNOISE

The trick to make a really good and light Gênoise is tokeep beating the ingredients constantly. I use a fork except for beating theegg whites. The dough should not stand and go into the oven as soon asprepared.

1-Beat the egg whites until stiff.

2-In a bowl mix the flour and the baking powder. Add thesugar, or in this case the cherry coulis.

3-Add the egg yolks one at the time, mixing constantly.

4-Add the stiffed whites and mix delicately until they areall blended.

INGREDIENTS FOR THE CHERRY COULIS

-For about 500 gr of cherries –for this recipe you wouldonly use 250 gr.

-500 gr of sugar –or the same amount of which ever quantityyou decide to use.

PREPARATION OF THE COULIS

1-Place the cherries, well washed and without pits, in alarge pan –I used cherries from last summer that were washed, without pits andfrozen.

2-Add the sugar and mix over medium fire. Stir from time totime and let it come to a boil.

3-When it boils, reduce the fire slightly and let it simmerfor about 45 minutes to an hour.

4-Let it cool. Place it in glass jars as you would do forjam.

PREPARATION OF THE GÊNOISE AU COULIS DE CERISES

1-In a prepared baking pan, place half of the Gênoise dough.

2-Add some cherries from the prepared coulis in the centerof the dough.

3-Cover with the remaining dough.

4-Place in a medium over for 15 to 20 minutes.

SERVING

-Take out of the pan immediately so that the Gênoise doesnot stick.

-Serve once it has cooled with some warm coulis on the side.

coulant au chocolat

2011-12-21T07:06:00.002+01:00

Just close your eyes, andlet it melt…

INGREDIENTS

-Half a cup of butter (95gr)

-90 gr of high qualityblack chocolate

-Half a cup of flour (50gr)

-Half a cup of sugar (100gr) or one large tablespoon of honey –I prefer to use the latter.

-Three eggs

PREPARATION

1-In bain-marie, melt thebutter slowly.

2-Add the chocolate andstir gently until it is all melted.

3-Add the flour and whiskwith a fork until it all diluted.

4-Add the eggs one by oneand whisk with the fork continuously.

5-Pour either in aprepared baking pan or individual dishes. Place in a medium oven for 15 minutesif in the pan, and 6 minutes if in individual dishes.

SERVING

-Serve room temperaturewith fresh red fruits of the season (here with pomegranate) and an expresso!

pasta salad for winter

2011-11-28T11:46:00.001+01:00

A tasty salad that bringssweetness and lovely colors to cold and grey winter days. The trick is to leavethe pasta lukewarm.

INGREDIENTS

(measurements per yourtaste)

-Cooked pasta – better ifshort pasta such as penne.

-Green olives – thinly sliced
-Hard boiled eggs - diced

-Corn

-Raisins

-Cucumbers – cut in smallcubes

-Tomatoes – unpeeled andcut in small cubes

-Onion – very little,sliced

-Freshly grinded blackpepper

-Fresh mint

-Parmegiano shavings – forgarnish

-Olive oil & Balsamic vinegar

PREPARATION

1-Toss all in a big bowlexcept the Parmegiano. Mix well.

2-Add the olive oil andthe Balsamic vinegar at the end.

3-Place some Parmegianoshavings on top just before serving.

SERVING

-Very good as a mainstarter. Serve with warm bread.

carrot soup with madras curry

2011-11-26T07:45:00.001+01:00

A delicious alternative tothe traditional carrot soup. And the color! Oh my!

INGREDIENTS FOR FOURSERVINGS

-Four cloves of garlic –smashed

-Two teaspoons of Madrascurry

-Two small onions – cutroughly

-One kg of carrots –washed, peeled and cut roughly

-One head of lettuce –washed and shredded by hand

-Four small potatoes –peeled and cut in cubes

-Some fresh cilantro

-Salt & pepper totaste

-Olive oil for cooking

-Lukewarm water

PREPARATION

1-In a little bit of oliveoil, cook the garlic and the Madras curry until the spices give their aroma.

2-Add the onions and cookwhile stirring until wilted.

3-Add all the otheringredients and cover with lukewarm water. Bring to a boil then lower the fireto simmering point. Let it cook uncovered until the carrots and the potatoesare done (add water if need be).

4-Let it cool and passthrough a mixer.

SERVING

-Serve with warmbread.

-Chutney or a spicy lemonor mango preserve on the side adds great flavor.

nimboo achar

2011-11-22T09:43:00.001+01:00

A delicious South Asianway to preserve lemon. Goes well as a “spice-up” to any dish. This preservetakes four days to make

INGREDIENTS FOR ONE LARGEJAR

-Five lemons – wellwashed, without seeds, cut in half, then each half sliced then quartered

-The juice of three lemons

-One teaspoon of turmeric

-One teaspoon of highquality salt – I use Himalayan salt, you can also use “fleur de sel” or “sal dimare” (use at least double the amount of salt if you plan not to keep it out ofthe fridge)

-One third of a cup ofthinly sliced small fresh hot peppers without vein nor seeds – you can usejalapeño

-Half a teaspoon ofcoriander seeds –crushed

-Four cloves of garlic–smashed in a mortar

PREPARATION

Day 1: In a large glassbowl, mix the five lemons, the lemon juice, the turmeric and the salt. Place ina jar and cover with aluminum foil tied with a rubber band (see photo).

Day 2: Empty the contentin a large glass bowl and mix. Return to the jar as the first day.

Day 3: Repeat theoperation.

Day 4: Empty the contentin a large glass bowl, mix in the hot peppers, coriander seeds and garlic. Thenreturn the lemon mix to the jar and close with a lid. Place in the fridge. It’sready!

SERVING

-Adds taste to pretty muchany dish including soup.

green pea soup with mustard

2011-11-16T06:35:00.001+01:00

A tasty soup with a beautiful color, and so easy tomake.

INGREDIENTS FOR THREE SERVINGS

-500 gr (about a pound) of fresh green pea –You can also usethe equivalent of two cans of green peas, but fresh ones are really better!

-Two garlic cloves, smashed in a mortar.

-Two tablespoons of high quality French mustard - because of the mustard no need for salt.

-Water at room temperature.

-Some fresh mint for serving

PREPARATION

1-Cook the peas in a large sauce pan adding the smashedgarlic.

2-When the peas are cooked take away from the fire and addthe mustard. Mix well.

3-Put through a mixer in batches adding about half a cut ofwater each time. Check that the consistency is to your liking by adding more orless water in the mixer. I find it is better as a heavy kind of soup.

SERVING

-Serve warm with whole wheat bread or “pain campagnard”.

tortillas de harina

2011-11-08T06:25:00.000+01:00

A wheat version of thetraditional Mexican corn tortilla –this kind of tortilla is generally eaten inthe north of Mexico. I have replaced “manteca” (ghee) with olive oil to make anespecially light version. On the left are little "mini Tortillas" made by PetitCaramel!

INGREDIENTS FOR ABOUT 15TORTILLAS

-Two cups of flour – hereI used whole wheat flour

-Two teaspoons of Baker’sYeast

-A pinch of salt

-Three tablespoons ofolive oil

-Three quarters of a cupof warm water

PREPARATION

1-Mix the flour, yeast andsalt.

2-Add the olive oil andmix well with your hand.

3-Add the water slowlywhile kneading the dough. Knead thoroughly.

4-Let it stand for half anhour covered with a cloth in a warm place.

5-Make little balls,flatten and cut with into 15 cm wide circles.

6-Place each at a time ona warm non-stick pan. Little bubbles of air will start to form, turn over andlet it cook. It should take about two minutes per side, with each showinglittle brown spot.

SERVING

-Serve as you would servebread.

beghrir - moroccan crêpes

2011-11-08T06:21:00.001+01:00

A simple recipe for a mostdelicious Moroccan version of crêpes. They can be eaten for breakfast or asdesert with some fresh fruits.

INGREDIENTS FOR ABOUT 20Beghrir

-One and a quarter cup ofmilk – very warm but not boiling

-One and a quarter cup oflukewarm water – you can also use “naturally sparkling water” to make forextremely light Beghrir

-Two and half cup of flour– I generally divide that amount into whole wheat and white flour

-One and half teaspoon (30gr) of Baker’s Yeast

-Two eggs – well beaten

-A pinch of salt

PREPARATION

1-Mix the milk with thewater

2-Add the flour and theyeast and mix until well diluted

3-Add the beaten eggs andthe salt and mix well

4-Let it stand coveredwith a cloth for at least one hour

5-Pour half a ladle into anon-stick pan, over medium heat. Let it cook until there are bubbles on top –itshould look like a thick towel. Do not turn over.

SERVING

-Beghrir can be kept in akitchen towel then covered with plastic (a zip lock bag is fine) in the fridgeto be use the next day, or in the freezer to be used when needed.

-Heat up honey in a largepan, dip the beghrir then place on a serving plate.

-Accompany with freshfruit. Excellent with orange quarters.

zucchini soup

2011-11-08T06:18:00.000+01:00

A nice soup, especially oncold days.

INGREDIENTS

-One kilo of zucchini –washed, pealed and cut in chunks.

-Three small potatoes –washed, pealed and cut in chunks. (this is to give consistency to the soup)

-Three cloves of garliccrushed

-An inch of fresh gingerroot – smashed in a mortar

-Two teaspoons of cumin(powder)

-One teaspoon of corianderseeds – crushed in a mortar

-One teaspoon of turmeric

-Salt and pepper to taste

-Two small onions – cut insmall pieces

-Some olive oil

PREPARATION

1-Cook the garlic andspices with a little bit of olive oil. Move constantly on medium fire until thespices start to release their aroma.

2-Add the onions and letit cook until they wild.

3-Add the zucchini andstir well so that the chunks are well coated with the spice mix.

4-Add half a liter ofwater or a little more. Bring to a boil then let it simmer on medium fire untilthe zucchinis and potatoes are done.

5-Pass through a blender.

SERVING

-Serve warm with a fewsliver of chili-olive oil.

waffles (gauffres)

2011-10-30T10:38:00.000+01:00

Here is a light and easywaffle (gauffre) recipe. I havetried a few before coming down to this combination of ingredients.

INGREDIENTS

-50 gr (1/2 cup) ofall-purpose flour

-50 gr (1/2 cup) of wholewheat flour

-1 tablespoon of honey

-2 teaspoons of bakingpowder

-3 eggs – well beaten

-350 ml (1 1/2 cup) ofmilk

-A drop of vanilla extract

-A pinch of salt

-Melted butter for thewaffle maker

PREPARATION

1-Mix the ingredients oneby one. You should get a mixture similar in consistency to a pancake mix.

2-Let it stand for 15minutes.

3-Scoop in the wafflemaker, prepared with melted butter if need be.

SERVING

-Excellent for breakfastor the four o’clock snack with fresh fruits nutella or honey!

little apple cake with dates and raspberry syrup

2011-10-23T12:48:00.001+02:00

A sweet delight!

INGREDIENTS

-125 gr (one and a quarter cup) of high quality flour

-One teaspoon of baking powder

-A little bit of vanilla extract

-Half a cut of raspberry syrup – it is extract from the jam.If you prepare the jam at home, it is the excess liquid left once the jam isdone. The alternative is to melt the equivalent of high quality raspberry jam(100% fruit, 100% sugar).

-Three eggs

-60 gr (four tablespoons) of melted and cooled high qualitybutter

-Two apples diced very small

-Half a cup of dates – let them stand in boiling water forat least 15 minutes, then take out the bone, peel and cut them in very smallpieces.

PREPARATION

1-Mix all the wet ingredients together, including theraspberry syrup but leave the melted butter for the end.

2-Add the dry ingredients, except the fruits, slowly.

3-When it is well mixed, add the apples then the dates.

4-Mix gently and slowly add the melted and cooled butter.

5-In a prepared baking pan, place the mix and let it cookfor about 40 minute in a medium oven (about 60 degrees C.)

SERVING

-Take out of the pan once it has cooled.

-Serve with earl grey tea or an expresso.

qabili pallow – persian

2011-10-12T06:18:00.000+02:00

This is a staple dish from Afghanistan and a delight to the palate and sight with its mix of orange and white. The dish can be made either with lamb or chicken. I have simplified the recipe and made it lighter as it traditionally calls for frying some of its ingredients.

INGREDIENTS

- 500 gr of Basmati rice

- 1 kg of either chicken or lamb.

- One medium onion – diced

- Two large carrots – cut in little match sticks

- A cup of seedless raisins – preferably the golden kind

- Three teaspoons of cumin

- A stick of cinnamon

- The seeds of four cardamom pods

- Salt & pepper to taste

- Some vegetable oil – I use olive oil as with most recipes.

PREPARATION

1- Cook the rice and set aside.

2- In a deep pan, fry the onions in a little bit of oil until they wilt. Add two cups of water and the spices. Bring it to a boil then add the meat of choice. Cover and let it simmer until the meat is cooked.

3- Just before you think the meat is done, add the carrots and raisins. Some 10 minutes (the smaller the carrots are cut, the faster)

4- Add the rice one scoop at a time just before serving. Re-heat if need be.

SERVING

- Take out the cinnamon stick before serving.

- Serve with prepared yoghurt and a light salad.

kombu seaweed soup/broth

2011-09-29T07:26:00.000+02:00

This rather simple soup/brothwas inspired by recipes of Japanese and Korean seaweed broths. I just added alittle bit of imagination! It really tastes good and is easy to make.

INGREDIENTS FOR FOURSERVINGS

-A small package of Kombu seaweed–it is the large flat variety.

-Two small onions – veryfinely sliced

-Four cloves of garlic –smashed in a mortar

-Four zucchinis –veryfinely sliced

-Five tablespoon of highquality Soy sauce

-Three tablespoons ofbrown sugar

-Two liters of water

PREPARATION

1-In a large saucepan,soak the Kombu seaweed in two liters of water for at least three hours.

2-Bring slowly to a boil.When it starts to boil let it do so for about 5 minutes.

3-Add all the otheringredients and let it simmer until the zucchini slices are “al dente”.

SERVING
-Serve accompanied by a bowl of white rice. If you want, you can sprinkle the rice with toasted sesame seeds.

tamagoyaki

2011-09-22T08:50:00.000+02:00

Here comes the recipe for the delicious Tamagoyaki, also known as Dashimaki, a kind of Japanese omelet. Preparations using a Makiyakinabe (a Japanese square pan) and a regular non-stick round pan are both included.

INGREDIENTS FOR TWO SERVINGS

- Four eggs.

- Four teaspoons of Sashi soup stock or Soya sauce.

- Two teaspoons of brown sugar.

- Vegetable oil.

PREPARATION

1- Use the number of eggs adequate for the size of the pan. A four eggs mixture is perfect for a regular medium size pan (20 cm).

2- Mix the ingredients with a fork or chopsticks until well blended. Do not use a whisk since the mixture should not create foam.

3- Slightly oil the pan and heat it. Lower the fire.

4.1 - If using a Makiyakinabe

- Pour a quarter of the mixture in the pan. Scrambled the top part slightly with a fork or chop sticks. Fold to one side.

- Pour the remaining three quarters one at a time, repeating the same process, folding it always on the same side until the pan is full.

4.2 - If using a round pan

- Pour the mixture in the pan and cover.

- Let it cook for a few minutes or until the top part is done.

For both

5- Slowly take it out of the pan placing it on a matt or a chopping board. Careful it is really hot!

6- Using two spatulas or your hands (if you can!), roll it slowly. Leave the spatulas leaning against the roll for a minute, so that it remains tight. If you have used a round pan, cut the ends to make it into a nice roll.

7- Slice and place the pieces face down on a flat plate.

SERVING

-Can be served accompanied with steamed vegetables with a dash of Soy sauce.

croquettes de pomme de terre

2011-09-19T06:16:00.000+02:00

Lovely potato croquettes! Always a treat for children and adults. Here is a simple recipe for some suggestions to liven up the taste.

INGREDIENTS

-One kg of potatoes

-Two eggs well beaten

-Some flour

- Bread crumbs --I make them myself. Toasted bread, cooled then crushed with a mortar in a napkin. Place in a glass jar and use within 48 hours.

-Salt & pepper to taste

-Some oil for frying

PREPARATION FOR THE BASIC RECIPE

1-Wash the potatoes with the skin. Place in cold water with a little bit of salt. Bring to a boil. When the skin starts to crack, take out of the water.

2-Once they have cooled down, core the potatoes with an apple corer. By taking out the core, you take out most of the concentrated starch which makes for a smoother purée.

3-Smash the potatoes. Do not add any liquid. Add salt and pepper to taste.

4-Mold into either small patties (as in hamburgers) or in little sausage like pieces.

5-Roll gently in flour, dip in the beaten egg then sprinkle with the bread crumbs.

6-Fry gently in a shallow pan (these are not deep-fried) turning them as little as possible.

VARIATIONS

-Add mustard to the purée.

-Add a little wasabe to the purée.

-Add smashed roasted garlic to the purée.

-Place some cooked ground beef in the core of the croquette.

-Add green peas cooked in a curry sauce to the purée.

-Add boiled corn with a few strands of red bell pepper and chile chipotle to the purée.

SERVING

-Serve hot sprinkled with fresh herbs.

little pizza with ricotta

2011-08-25T13:06:00.000+02:00

This fancy little pizza is simply delicious and pretty too!

For the dough see the recipe here: thin crust pizza

For the tomato couli see the recipe here: tomato sauce for just about anything

INGREDIENTS

Dough for thin crust pizza

One generous cup of the tomato couli

Two small onions cut in slices

Four or five medium tomatoes cut in half then sliced

A generous amount of basil leaves, chopped

Freshly crushed pepper

Ricotta cheese

PREPARATION

1-Take the dough out of the fridge and spread on a prepared pizza pan.

2-Spread the tomato couli gently.

3-Place the tomato slices one next to the other. Top with the onion slices, the freshly crushed pepper and the basil.

4-Bake for 15 minutes in a medium oven.

5-Add dots of Ricotta and more fresh basil just before serving.

SERVING

-Place some more Ricotta on the side along with crushed chili peppers or Tabasco sauce.

nectarine crumble

2011-08-10T18:56:00.001+02:00

So light… Instead of sugar, I have used a light raspberry coolie, giving it a soft texture and special flavor. This recipe is really easy and takes very little time.

INGREDIENTS

-Six medium nectarines –peeled and sliced

FIRST LAYER

-Half a cup of raspberry coolie –you can also use melted raspberry jam

-Three tablespoon of flour

-One teaspoon of lemon juice

-Half a teaspoon of lemon zest

TOP LAYER

-One cup of flour

-One teaspoon of baking powder

-One teaspoon of vanilla extract

-A dash of salt

-Three quarters of a cup of raspberry coolie –or melted raspberry jam

-One egg very well beaten

-Half a cup of butter – melted then cooled

PREPARATION

1-For the first layer, gently blend the raspberry coolie, the flour and the lemon juice and zest, one at a time. Set aside.

2-Prepare the top layer in a separate bowl. Mix the flour, baking powder, vanilla extract and salt. Add the raspberry coolie, the beaten egg and, at the very end, the melted butter.

3-In a prepared baking dish, place the nectarine slices at the bottom.

4-Top with the first layer gently.

5-Add the top layer mix.

6-Place in a 325 degree oven for 40 minutes.

SERVING

-Can be served at room temperature or cold.

-Excellent with a glass of milk for the little ones, and a cup of macchiato for the others!

harira - moroccan ramadan soup

2011-08-05T14:35:00.000+02:00

A delicious and nutritious Moroccan soup. It is a whole meal in and of itself, and is a staple for breaking the fast in Morocco. Here it is made with chicken, but lean lamb can also be used. A vegetarian version is equally delicious.

INGREDIENTS FOR FOUR GENEROUS SERVINGS

Meat & Vegetables

- One kilo of chicken breast - cleaned and cut in medium sized cubes.

- One cup of red lentils - washed and pre-soaked.

- One cup of cooked chickpeas - best if prepared a day before.

- Half a cup of Vermicelli.

- Two red onions chopped - or half of a large white onion.

- Half a cup of diced carrots.

- Half a cup of chopped zucchini (courgettes).

- One cup of skinned tomatoes.

- Fresh coriander and mint - chopped.

Wet & Dry Spices

- Three garlic cloves minced.

- One quarter inch fresh ginger root - smashed in a mortar.

- The seeds of five cardamon pods.

- Two teaspoon of ground cumin.

- Half a teaspoon of fresh ground black pepper & salt to taste.

- Olive oil.

- About six cups of water.

PREPARATION

1- Sauté the meat, onions, garlic, ginger with olive oil for about five minutes, or until the onion wilts.

2- Add all the other ingredients and bring to a boil.

3- Let it simmer for one to one and a half hours.

SERVING

- Place the soup in a large serving bowl. Sprinkle with fresh chopped coriander and parsley.

- Surround it with small plates of hardboiled eggs (whole), dates and any Ramadan sweets. Add smaller plates with salt (preferably Sal di Mare or Himalayan Salt) and ground cumin.

- In front of each guest, place a small cup with fresh squeezed lemon or lime juice.

gazpacho

2011-07-29T18:48:00.000+02:00

A delight for these hot summer days.

INGREDIENTS FOR FOUR SERVINGS

-One kg of tomatoes –peeled and cut roughly

-Four small cooked potatoes –this is to thicken the soup, and two tablespoons of cooked rice can be used instead

-Three cloves of garlic crushed

-Two small onions roughly sliced

-Seven tablespoons of high quality olive oil

-One and a half teaspoon of cumin

-Freshly grinded black pepper and salt to taste

-Roughly chopped fresh basil and mint – to taste

PREPARATION

-Place all the ingredients in a mixer.

-Blend until getting a smooth consistency. (do not drain)

-Place in the fridge for at least one hour.

SERVING

-Serve with a side dish of cucumbers, cut in strips, and warm fresh bread.

peach cup cakes

2011-07-12T17:41:00.000+02:00

Perfect for these lazy summer days… (similar to the previous raspberry cup cake recipe)

INGREDIENTS FOR 12 CUP CAKES

-One and a half cup of flour

-One teaspoon of baking powder

-One teaspoon of vanilla extract (or one little pack of vanilla powder)

-A pinch of salt

-A third of a cup of butter

-Two tablespoons of honey

-A cup of fresh peaches - mashed with a fork

-Three eggs: one beaten, two only the whites beaten until stiff

PREPARATION

1-Mix the dry ingredients and add the wet ones slowly.

2-Finish with the beaten egg.

3-Add the egg whites stiffen very delicately.

4-Place in a muffin baking pan and cook for 20 minutes in 350 degrees F. (hot).

SERVING

-Take out of the mold as soon as they are done. Make sure you use a cloth so as not to handle them with your fingers as they might deflate. Place on a cloth until completely cooled.

confiture de figues

2011-07-05T17:57:00.000+02:00

This jam is absolutely delicious! It is a little bit more work than ordinary jam, but worth the effort.

INGREDIENTS

-One kg of figs –the recipe is for the green variety but should work just the same with other kinds (black, yellow).

-700 gr of sugar

PREPARATION

1-Wash the figs. Cut the tail and cut in quarters.

2-In a large pot, place the figs with the sugar. Mix delicately and let it stand for one hour.

3-Place the pot over medium heat. Once it starts to boil, lower the fire slightly and stir constantly for at least 20 minutes.

4-Bring it back to a boil and stirring from time to time, let it cook until it is done.

Hint: To know if it is done, place a drop on a cold plate. Tilt the plate. If the liquid barely moves, it is done.

SERVING

-Excellent with toast and butter.

-Also good on the side with foie gras.

tarte aux pêches

2011-06-21T17:47:00.000+02:00

Just in time for the summer !

INGREDIENTS

FOR THE DOUGH

-Two cups of flour

-One pack of instant yeast

-Half a teaspoon of salt

-One quarter cup of olive oil

-Half a teaspoon of honey

-One cup of water room temperature

FOR THE FILLING

-Eight peaches – washed, peeled and cut in quarters

-Two tablespoon of brown sugar or one large tablespoon of honey

-Half a teaspoon or one pack of vanilla

PREPARATION

FOR THE DOUGH

1-Mix the dry ingredients in a large bowl.

2-Add the wet ingredients one by one and mix in between. Work the water in the dough gently using your fingers.

3-The dough should be fluffy and moist.

4-Place in a sealed bag and let it stand in the fridge overnight (24 hours is best).

FOR THE TART

1-In a large bowl, put the peaches, sugar (or honey) and the vanilla. Mix and let it stand while you spread and place the dough in a baking dish. Make a few marks with a fork on the dough.

2-Put the peach mixture on the dough and spread evenly.

3-Place in a 180 degree C. oven and bake for about 20 minutes.

SERVING

-Let it cool then serve. Excellent when really cold!

tajine of chicken with apricots

2011-06-16T18:06:00.000+02:00

This Moroccan dish is generally prepared with dried apricots. This is a version with fresh apricots, you can always use dried ones if fresh ones are not available. The blend of salty and sweet is very appealing and so is the color!

INGREDIENTS FOR FOUR SERVINGS

-At least 6 breasts of chicken, skinless, cut in large cubes –best is to slightly freeze the chicken, making it easier to cut.

-Olive oil for cooking

-4 garlic cloves, crushed

-2 very small onions, roughly chopped

-1 teaspoon of freshly crushed black pepper

-1 teaspoons of cumin

-1 teaspoon of turmeric –best if you can use saffron.

-A few cloves

-The seeds of 4 cardamom pods

-About 1 inch of fresh ginger, crushed

-Salt to taste

-At least 8 apricots, washed, no pits and cut in quarters

-1 tablespoon of honey

-Fresh mint roughly chopped

PREPARATION

1-In some olive oil, put the garlic, the onions and all the spices. Let it cook for about 3 minutes until the spices start to give a nice smell and liberate their flavor.

2-Add the chicken and mix gently until they are well coated. Cook for about 10 minutes, stirring it often so that the chicken pieces do not cook on only one side.

3-Add the apricots and mix gently. Under medium heat, continue to stir gently until some of the water is released from the apricots. Add the honey.

4-Lower the fire and cook until the chicken is done.

SERVING

-Sprinkle with fresh mint and serve. Excellent with simple plain basmati rice.

-I made it with boiled baby potatoes and it came out quite good as well.

"light" clafouti aux framboises

2011-06-12T18:27:00.000+02:00

This is a lighter version than the more traditional clafouti recipe here, and just as good.

INGREDIENTS

-400 gr of raspberries – best if fresh, well washed

-Three eggs

-Three tablespoons of honey

-A pinch of salt

-One teaspoon of vanilla extract

-Four tablespoons of flour

-One cup of milk

PREPARATION

1-Wisk the eggs until well blended.

2-Add the honey and mix again.

3-Add the salt, vanilla and flour. Add the milk slowly making sure the honey and flower are fully dissolved.

4-Place the raspberries at the bottom of a baking pan (I use one of the “pyrex” kind).

5-Cover with the mixture and place in a 180 degrees C. oven for 40 to 45 minutes.

SERVING

-Serve room temperature or cold.

-Keep it covered if placed in the fridge.

red fruit vinegar

2011-06-08T17:26:00.000+02:00

You can use any red fruit of your choice to make this flavored vinegar. The proportions remain about the same. Best is to small red fruits such as raspberries, cherries (works best with the slightly sour ones, see photo), cranberries and even strawberries (not too ripe).

INGREDIENTS

-Red fruit of choice

-White vinegar

PREPARATION

1-In a previously well washed glass container, rinsed with boiling water, place the fruit of choice. The firmer the fruit, the less the amount. For example, fill the container in half for cherries, fill it three quarters for raspberries.

2-Fill the remainder with the white vinegar until the top. Close tightly.

3-Wrap the container with a dark paper bag. Place in the back of a shelf where the light is almost nil and the temperature constant.

4-Let it stand for at least 10 days.

SERVING

-Either use alone as salad dressing, but it can be pungent. It may be better to mix it with a little bit of olive oil and some freshly crushed pepper. It will bring life to your lettuce!

confiture d'abricot

2011-06-01T18:11:00.000+02:00

Very similar to the "confiture à la fraise". This is one of my favorites!

INGREDIENTS

-2 kg of fresh apricots, washed, without pits and cut in half

-2 kg of sugar

-half a glass of water

PREPARATION

1-Place the apricots and the sugar in a large pan. Sprinkle with the water.

2-Set the fire to medium and mix from time to time. After about 10 minutes the sugar and the fruits should have started to blend.

3-Bring to a boil then simmer on low fire for at least two and half hours. Mix from time to time with a wooden spatula, scrapping the bottom and sides of the pan.

4-When it is done, immediately pour into previously well washed glass jars. Wipe the top so that the lid does not stick. And place in the fridge.

5-The confiture should be ready in 24 hours.

SERVING

-As you wish!

-By the way, this makes for a much appreciated gift!

raspberry cup cakes

2011-05-26T18:05:00.001+02:00

Delicious… These cup cakes are without any sugary topping. They are best served with fresh raspberries or any kind of berries on the side. You can actually use any kind of berries to make these cup cakes. I have made them with strawberries and they come out as good and as light.

INGREDIENTS FOR 12 CUP CAKES

-One and a half cup of flour

-One teaspoon of baking powder

-One teaspoon of vanilla extract (or one little pack of vanilla powder)

-A pinch of salt

-A third of a cup of butter

-Two tablespoons of honey

-A cup of fresh raspberries – mashed with a fork

-Three eggs: one beaten, two only the whites beaten until stiff

PREPARATION

1-Mix the dry ingredients and add the wet ones slowly.

2-Finish with the beaten egg.

3-Add the egg whites stiffen very delicately.

4-Place in a muffin baking pan and cook for 20 minutes in 350 degrees F. (hot).

SERVING

-Take out of the mold as soon as they are done. Make sure you usea cloth so as not to handle them with your fingers as they might deflate. Place on a cloth until completely cooled.

-Serve with berries of all kinds.

green curry chicken from thailand

2011-05-22T17:53:00.000+02:00

A simple alternative with much taste! If you prefer the vegetarian version, use the same recipe without the chicken. It comes out as good.

INGREDIENTS

-1/3 cup of green curry paste

-1 can of coconut milk – 400 ml

-1 kg of chicken breast, cut in small squares

-1 green bell pepper, washed and cut in strings lengthwise

-1 red bell pepper, washed and cut in strings lengthwise

-1 yellow bell pepper, washed and cut in strings lengthwise

-3 zucchinis, sliced then each slice cut in half (half-moon shape)

-1 small onion, chopped

-4 cloves of garlic, crushed

-salt to taste

-1 tablespoon of honey

-olive oil

-fresh basil for serving

PREPARATION

1-Place a little bit of oil in a large pan. Add the green curry paste and mix a little over low fire. Increase the head, add the coconut milk and mix well. Just before it comes to a boil bring the flame down.

2-Add two glasses of water of room temperature water and again bring up the heat. When it starts to boil bring down the flame and add the chicken. Stir well.

3-Add all the other ingredients except the basil.

4-Let it cook until the chicken is done, about 45 minutes.

SERVING

-Serve topped with chopped fresh basil and accompanied with white rice, preferably Jasmine rice.

strawberry cake

2011-05-18T17:48:00.000+02:00

Yes you guessed it, it is strawberry season!

INGREDIENTS

-One a quarter cup of flour (125 gr)

-One teaspoon of baking powder

-One teaspoon of vanilla extract (or one pack of vanilla powder)

-Three eggs

-Two generous tablespoons of honey

-Four tablespoons of melted and cooled butter (about 60 gr)

-One kilo of of strawberries, washed and patted dry. Half will be for the cake (here cut the strawberries in small pieces) and the other half will be for serving (cut them in half).

PREPARATION

1-Mix the dry ingredients making sure the baking powder is well mixed with the flour

2-Mix the eggs and honey making sure the honey is well blended in.

3-Mix both and add the melted butter gently. Add the strawberries very gently just before placing in a prepared cooking pan.

4- Cook for about 40 minutes in a 180 degrees C. oven.

SERVING

-Take out of the pan once it has cooled.

-Top each slice with fresh strawberries as you serve them.

confiture de fraise

2011-05-05T17:39:00.000+02:00

An easy recipe for a delicious strawberry jam.

INGREDIENTS

-Two kilos of strawberries, cleaned and washed –kept whole

-Two kilos of high quality refined sugar

PREPARATION

1-Place the strawberries and the sugar in a large pot.

2-Place under medium fire until it starts to boil, than lower. Let it simmer for about two and half hours, stirring every 15 minutes or so.

3-Immediately put in previously well washed jars, rinsed with boiling water. Wipe the top clean (so that the cap does not stick), close and place in the fridge.

SERVING

-The jam should be ready the next day, or once it has cooled down completely.

-If you want, you can keep some of the extra liquid and use it as a natural sweetener for tea or cakes.

strawberry & banana muffin

2011-04-28T18:03:00.000+02:00

These are good!

INGREDIENTS FOR 12 MUFFINS

1 and 1/2 cup of flour

2 teaspoons of baking powder

1 pack of vanilla (or one teaspoon of vanilla extract)

1 large ripe bananas, smashed

About 500 gr of fresh strawberries (count at least three strawberries per muffin), cleaned and cut in small pieces

3/4 cup of sugar or 2 tablespoons of honey (it really is better with honey)

1 egg, beaten

1/3 cup of high quality butter, melted and cooled a little

PREPARATION

1-Mix the flour with the baking powder and the vanilla

2-Seperately mix the honey with the beaten egg

3-Mix both and add the smashed banana and strawberries. All mixing should be done with a spatula and gently so that the strawberries do not turn liquid.

4-When it is thoroughly mixed, add the melted butter again gently.

5-Scoop in a prepared muffin baking dish. Cook for about 25 minutes at 175 degrees C. (about 350 degrees F.)

SERVING

-Take out of the pan as soon as the muffins are done, making sure you use a cloth and not your fingers so as not to deflate the muffins.

-Place in a plate covered with a cloth. Do not pile them up so as not to flatten the ones at the bottom. Eat when they have cooled down.

yellow chicken from egypt

2011-04-22T18:19:00.000+02:00

OK so the name is not so extravagant, but this dish, inspired by one very similar from Egypt, is absolutely delicious. Its color, its wisp of spices, it lightness, make it a delight.

INGREDIENTS FOR THREE SERVINGS

-One kg of chicken breast – cut in two inch pieces (a little bigger than for Chinese food)

-One kg of medium to small potatoes – peeled, washed and cut like the chicken

-One clove of garlic per chicken breast

-One teaspoon of turmeric / or equivalent of Saffron.

-Seeds from six Cardamom pods

-Salt & pepper to taste

-One cup of water at room temperature

-One lemon – the juice of half of it, the other half cut in thin slices

-Fresh mint – chopped, leave some for serving

-Sultana raisins – for serving

-Olive oil for cooking

PREPARATION

1-Place some oil in a large deep pan. When it starts to heat up, add the garlic and all the spices. Stir well until the aroma of the spices comes out.

2-Add the chicken and make sure all the pieces are well coated.

3-Add the potatoes and do the same. Add about a cup of water. Then the lemon juice and the lemon slices. Stir gently.

4-Bring it to a boil, add the mint and cover. Let it simmer until the chicken and the potatoes are done. About 45 minutes.

SERVING

-Serve on a deep plate, sprinkle with Sultana raisins and some fresh mint,

-Accompany with a light tomato and fresh mint salad.

pasta with chicken and roasted bell peppers

2011-04-13T17:24:00.000+02:00

A deliciously surprising pasta dish! The chicken is cooked in the oven, making the dish very light.

INGREDIENTS

-One kilo of chicken breast – skinless, boneless, and cut side ways into two inch length pieces

-Two large bell peppers roasted – the skin taken off and cut lengthwise in thin strips, I like to use one red and one green.

-Three large tomatoes –sliced

-Four garlic cloves – crushed

-One medium onion – sliced

-A mix of fresh (or dried) herbs of choice (I like the mint, cilantro, thyme and rosemary combination)

-Salt & freshly grinded pepper to taste

-Olive oil

-Pasta of choice – I make it either with fettuccine (long pasta) or fusilli (short pasta).

PREPARATION

1-In a large oven dish, mix all the ingredients (except the pasta). Make sure the chicken is well coated.

2-Cover with aluminum foil and place in a medium heat oven. Cook until the chicken is done. About 45 minutes. Check it every 15 minutes or so and mix everything so that nothing dries out.

3-Cook the pasta al dente.

SERVING

-Place the pasta on a large shallow dish and place the chicken & bell pepper & tomato mix on top.

-Serve with some crushed dried chili on the side for those who want to spice it up.

shakshouka

2011-03-28T18:05:00.001+02:00

A delicious and simple egg dish from Tunisia, with a few adaptations.

INGREDIENTS

2 green bell peppers

Olive oil

4 garlic cloves crushed

4 ripe medium tomatoes, without skin and roughly cut (I generally take away the seeds and extra water)
1 teaspoon of cumin

Harissa or hot chili (optional)

Salt

4 eggs

Fresh mint chopped for serving.

PREPARATION

1-Fry the pepper in the olive oil until they are tender. It should take about 15 minutes.

2-Add the garlic and the spices and mix letting the garlic cook until it changes color and its aroma is released.

3-Add the tomatoes and mix well. Let it cook on low fire for about 10 minutes or until much of the liquid from the tomatoes has evaporated.

4-Add the eggs one by one by sliding them from a bowl into the saucepan. Cover and let it cook until the eggs are done as you wish.

SERVING

-Put on two plates and sprinkle with freshly chopped mint (chop it just before serving so that it keeps its texture and taste)

-Serve with warm bread.

banana muffins

2011-03-19T16:42:00.000+01:00

Simple and deliciously banana!

INGREDIENTS FOR 10 MUFFINS

1 and 1/2 cup of flour

2 teaspoons of baking powder

1 pack of vanilla (or one teaspoon of vanilla extract)

3 large ripe bananas, smashed

3/4 cup of sugar or 2 tablespoons of honey (it really is better with honey)

1 egg, beaten

1/3 cup of high quality butter, melted and cooled a little

PREPARATION

1-Mix the flour with the baking powder and the vanilla

2-Seperately mix the honey with the beaten egg

3-Mix both and add the smashed banana. All mixing should be done with a spatula.

4-When it is thoroughly mixed, add the melted butter and continue mixing until getting an even consistency.

5-Scoop in a prepared muffin baking dish. Cook for about 25 minutes at 175 degrees C. (about 350 degrees F.)

SERVING

-Take out of the pan as soon as the muffins are done, making sure you use a cloth and not your fingers so as not to deflate the muffins.

-Place in a plate covered with a cloth and eat when it has cooled down.

-Excellent alone with green tea, or with apricot jam.

chicken biryani

2011-03-15T16:44:00.000+01:00

Here is a chicken Biryani recipe I have tried to simplify. This dish, first created in Afghanistan at the time of the silk road, is now a celebratory dish in all of the Indian subcontinent, the Middle East and East Africa. It can also be prepared with pieces of chicken (rather than just breast) or lamb. The flavor is very delicate and its color enchanting.

INGREDIENTS FOR THE CHICKEN

One kilo of breast of chicken, cut in small size cubes

Some olive oil

3 small onions, chopped

4 cloves of garlic, grinded in a mortar

1 tablespoon of grinded fresh ginger (or 1 and 1/2 teaspoon of ginger powder)

1 teaspoon of freshly ground black pepper

1 teaspoon of ground turmeric

2 teaspoons of ground cumin

1/2 teaspoon of salt

3 medium tomatoes, peeled and chopped

2 tablespoons of chopped fresh mint or fresh coriander

Seeds of 5 cardamom pods

1 inch piece of cinnamon

INGREDIENTS FOR THE RICE

3 cups of high quality basmati rice, very well washed with cold water (until the water comes out clear) and drained

Some olive oil

1 small onion, finely chopped

A pinch of saffron strands

5 small whole cloves (make sure you keep track of how many you put so that you may take them out as you serve the Biryani since they can hurt if chewed upon)

1/2 teaspoon of fresh crushed ginger or the equivalent in powder

A little bit of salt

6 cups of water room temperature

INGREDIENTS FOR SERVING

4 tablespoons of almonds, fried until golden

4 tablespoons of raisins (the golden type), lightly fried

PREPARATION FOR THE CHICKEN

1-Heat the olive oil in a heavy large pan and fry the onions. When they start to wilt, add the garlic and the ginger.

2-Add all of the other spices and fry, moving constantly, for about 5 minutes. Add the tomatoes, fresh herbs, cardamom and cinnamon. Stir well and cook covered for another 5 minutes.

3-Add the chicken and make sure it is well coated. Cover and let it cook on very low fire until the chicken is cooked, or about 40 minutes. If the sauce thickens too much, add water. If on the opposite there is too much water, bring the fire higher and uncover for a few minutes.

4-Empty the pan in a large bowl and wash the pan to be re-used.

PREPARATION FOR THE RICE

1-Put a little bit of oil and fry the onion until wilted.

2-Add the spices and fry for a minute or so, moving constantly.

3-Add the rice and make sure it is coated, moving it delicately.

4-Add the chicken preparation and the water. Move again delicately.

5-Cover tightly and let it cook for 20 to 23 minutes so that the rice is done. Do not move or open the lid during that time.

SERVING

-Place the dish on a large shallow serving plate and sprinkle with the fried almonds and raisins.

-It is nice when served with a side of fresh yoghurt mixed with shredded cucumbers and fresh mint.

chicken tajine with prunes from morocco

2011-02-10T17:40:00.000+01:00

Here is a light variation of the famous “Lamb Tajine with prunes” from Morocco. The delicious blend of spices, of sweet and sour, and of colors, remains.

INGREDIENTS FOR FOUR SERVINGS

- Two whole chickens cut in pieces

- Four cloves of garlic – smashed in a mortar

- One inch of fresh ginger root – smashed in a mortar (or one and a half teaspoon of ginger powder)

- Two teaspoon of cumin powder

- One teaspoon of turmeric – or the equivalent in saffron (diluted in warm water)

- One teaspoon of paprika A one-inch stick of cinnamon

- One large onion – thinly sliced

- Fresh coriander – chopped

- About 250 gr of pitted prunes

- Olive oil for cooking

PREPARATION

1-In a deep pan, put a little bit of oil. Place the garlic and the dry spices. Fry for about two minutes stirring constantly. (this will help bring out the aroma of the spices)

2-Add the onion and cook until it wilts.

3-Add the chicken pieces and stir so that they are well coated. Add water at room temperature until they are covered.

4-Once the water has boiled, add the chopped cilantro, reduce the fire to medium-to-low and let it cook until the chicken is done. This should take a little less than an hour.

5-about 10 minutes before the hour is up (or as you see that the chicken is almost done), add the prunes and the cinnamon stick. Let it simmer the remaining time.

SERVING

- Take out the cinnamon stick before serving.

- Serve with white rice.

- In case you are interested, the original recipe with lamb calls for adding a tablespoon of honey. Given that chicken meat is more delicate, I have not done so here.

flan aux oeufs

2011-01-27T16:55:00.000+01:00

A most traditional French desert. This one with dried apricots.

INGREDIENTS

- Six eggs

- One and a half cup (200 gr) of sugar (a third less if using brown sugar)

- Two thirds of a cup (75 gr) of flour

- Two teaspoons of vanilla extract

- One liter of milk

PREPARATION

1- Mix the eggs, sugar and flour until obtaining an even constancy.

2- When it is so, mix in the vanilla extract then the milk little by little.

3- Place in pie baking dish and cook for about half an hour at 180 degrees C. (the top should be of a golden color).

SERVING

- Serve either room temperature or cold.

- Fruits (not too juicy, like dried apricots shown in the photo) can be added at the bottom of the pan before putting in the mix.

petite tarte aux pommes

2010-12-19T16:27:00.000+01:00

Simple. Delicious.

INGREDIENTS

FOR THE DOUGH

-Two cups of flour

-One pack of instant yeast

-Half a teaspoon of salt

-One quarter cup of olive oil

-Half a teaspoon of honey

-One cup of water room temperature

FOR THE FILLING

-Four apples

-One tablespoon of brown sugar

-Half a teaspoon or one pack of vanilla

-40 gr of butter

PREPARATION

FOR THE DOUGH

1-Mix the dry ingredients in a large bowl.

2-Add the wet ingredients one by one and mix in between. Work the water in the dough gently using your fingers.

3-The dough should be fluffy and moist.

4-Place in a sealed bag and let it stand in the fridge overnight (24 hours is best).

FOR THE TART

1-Place the dough in a baking dish and make a few marks with a fork.

2-Peel the apples and take off the center. Cut in quarters and each quarters in thin slices. Keep them together.

3-Place each sliced quarter in the dish, opening them a little like a fan. Fill any empty space with small slices of apple.

4-In a bowl, place the melted butter. Add the sugar and vanilla and mix thoroughly.

5-Spread the butter mixture over the apples.

6-Place in a 180 degree C. oven and bake for about 20 minutes.

SERVING

-Let it cool then serve.

-If you so desire, you can add raisins and/or cinnamon with the butter mixture. But I would recommend to leave it simple.

Note: Apple tart recipes generally call for “pâte brisée”. Here the dough is similar to a pizza dough and works very well. It is also the easiest dough to prepare.

simple salmon

2010-12-14T17:39:00.000+01:00

Delicious!

INGREDIENTS FOR TWO SERVINGS

- Two Salmon steaks –chose the cut you like, I prefer the boneless one with a little bit of skin. The skin keeps the fat and helps in the cooking. It can easily be peeled off once the fish is cooked.

- Fresh lemon

- Black pepper

PREPARATION

1-Sprinkle the Salmon with roughly grinded black pepper.

2-Place in a very hot oven for about 15 minutes, turning mid-way –it is best if the Salmon remains slightly raw in the center.

SERVING

- Serve with simple pasta (here pasta with roasted sweet peppers) and some lemon quarters.

thin crust pizza

2010-12-05T18:07:00.000+01:00

This pizza is really easy to make and delicious. I made this one with an easy sauce tomato and just added some green olives and cheese. Just remember that the dough should be prepared 24 hours in advance and keep it in the fridge.

INGREDIENTS

- Two cups of flour

- A standard pack of instant yeast (about half a teaspoon)

- Half a teaspoon of salt

- One quarter cup of olive oil

- Half a teaspoon of honey – high quality and pure

- About a cup of water – room temperature

PREPARATION

The dough

1-Mix the flour, yeast, salt, olive oil and honey in a large bowl.

2-As you work the dough add about two tablespoons of water. Work it until it easily gets off your fingers.

3-Place the dough in a tight zip-lock bag (or a small Tupperware but with a very secure lid) and place in the fridge for at least 24 hours.

The pizza

1-Take dough out of the fridge and separate in two or three parts. Extend each into a circle or a square (if so cut the edges so that it a clean and neat square) on floured parchment paper, or flat large cooking tray if you have one.

2-Put your topping of choice on the dough and cheese, and place in the oven. Bake for about 15 minute in a 160 degrees C. (about 500 degrees F.). You can add more cheese in the last minute and turn the broiler on.

SERVING

- Let the pizza cool slightly before cutting.

- For topping you can use anything from an easy tomato sauce to simply pesto or crushed garlic and cheese. Do not overdo it with the cheese since the crust is thin.

pancakes

2010-11-28T17:05:00.000+01:00

A simple recipe.

INGREDIENTS FOR ABOUT 10 PANCAKES

-One and a half cup of sifted flour

-Three teaspoon of baking powder

-A pinch of salt

-A generous teaspoon of honey (if you prefer, you can use a tablespoon of sugar)

-One and a half cup of milk

-One egg – well beaten

-Two tablespoons of melted and cooled butter

PREPARATION

1-Mix the dry ingredients well.

2-Add the honey and mix. Then the milk and the egg.

3- When it is homogenous, add the cooled butter.

4-Let it stand for at least 20 minutes covered with a cloth.

5-Cook gently over low fire in a non-stick skillet.

SERVING

-Serve immediately accompanied by fresh cut fruits and honey.

squash soup

2010-11-06T16:53:00.001+01:00

A tasty and most colorful soup! Squash is the item in the markets in Tashkent these days.

INGREDIENTS

- Four cloves of garlic

- A teaspoon of cumin

- Half a teaspoon of coriander seeds

- Half a teaspoon of ginger powder (or fresh ginger root equivallent)

- The seeds of four pods of cardamom

- One kilo of squash – pealed and cut in large chunks

- Some parsley and fresh mint – washed and roughly chopped

- Salt & pepper to taste

- Two large bay leaves

- Olive oil

- Water at room temperature

PREPARATION

1-In a large saucepan, place a little bit of oil. Add the garlic, cumin, coriander seeds, ginger and cardamom seeds and let the cook for a few minutes stirring constantly.

2-Add the squash and the water until it is all covered. Add salt, pepper and the bay leaves. Stir again.

3-Bring to a boil, then let it simmer until the squash is soft.

4-Put through a mixer small batches at a time. The soup’s consistency should be thick.

SERVING

- Place in individual bowls with a few mint leaves on top.

- Serve with warm bread.

chinese mooncakes

2010-09-23T14:07:00.000+02:00

This is a very simple recipe for Chinese mooncakes traditionally served on the Mid-autumn Moon Festival, Zhongqiu. Instead of red bean past, I have used raspberry jam.

INGREDIENTS

- One quarter cup of sugar

- One egg yolk

- Half a cup of butter (115 gr)– melted and cooled

- One cup of flour

- One pinch of salt

- One cup of raspberry jam

PREPARATION

1-Mix the melted butter, the egg yolk and the sugar.

2-Add the flour and continue to mix with a spatula or use your hands.

3-When the dough is ready, place it in a ziplock bag or a plastic box that closes very well. Let it stand in the fridge for 30 minutes.

4-With the dough now a little hardened, make little balls that fit in the palm of your hands. Make a little indentation on top, like a volcano, and fill with a little bit of jam.

5-Place on a baking sheet. Bake for 20 minutes in a 375 degrees F. (190 degrees C.) oven.

SERVING

-Let them cool completely and enjoy with delicious Chinese “Gunpowder” green tea.

little raisin breads

2010-09-20T12:23:00.000+02:00

Here is an easy bread recipe. I like to make little breads but if you so chose, you can make one loaf with the proportions herein provided.

INGREDIENTS FOR SIX LITTLE BREADS

- Two and half cups (250 gr) of flour

- One teaspoon (5 gr) of sea salt

- One pack of baker’s yeast

- Two soup spoons of olive oil

- Tepid water

- Half a cup of “gold sultana” raisins

PREPARATION

1-In a large bowl, combine all the dry ingredients.

2-Add the olive oil and a little of water. Work the dough with your hands adding a little water at a time. Kneed it until it no longer sticks to your fingers.

3-Leave in the bowl and cover with a cloth. Let it stand at room temperature for two hours.

4-Take out of the bowl and add the raisins. To not work the dough too much.

5- Now shape the dough into little breads, in a “baguette” shape. Use a little bit of flour on your hand to ease the process. Using a knife, slightly mark each bread with little transversal strips. Place in the baking sheet and let them stand, covered with a clothe, for one hour.

6-Bake for 40 minutes in a 175 degree C. (medium) oven.

SERVING

- When they are done, immediately take them out of the oven and place them in clothe but slightly elevated (on a burned for instance) so that the little breads do not sweat.

- Serve once they have cooled a little. You can also put them in the freezer for later.

garlic & herbs focaccia

2010-09-14T06:33:00.000+02:00

La Tulipe is one year old today! For me, it is a nice way to share a few recipes. Thank you to all of you visiting and your kind comments. On this special occasion, I am posting a photo I took of the Focaccia. I will try and post more photos but it is rather difficult to take good food photos. I will do my best.

I just made this Focaccia, and I had to post it! So good and I think befitting for a first anniversary blog!

INGREDIENTS

- One teaspoon of sugar

- One pack of baker’s yeast

- One third of a cut of tepid to warm water + more at hand

- Two cups of flour (I like to use whole wheat flour)

- A pinch of salt

- Two tablespoons of olive oil

- Two garlic cloves mashed in a mortar

- Salt and dried herbs

PREPARATION

1-In a bowl, place one third of a cup of the water and dissolve the sugar and yeast. Let it stand for about 10 minutes. It will froth.

2-In a larger bowl, mix this sugar and yeast mixture with the flour and the salt and combine well with a spatula.

3-Add the olive oil and some water about one tablespoon at a time until all the flour is absorbed.

4-Knee on a floured surface for a few minutes. You should get a soft yet not sticky consistency.

5-Let it stand covered for 30 minutes or more. The dough should double in volume.

6-In the meantime, smash the garlic and mix with olive oil and herbs.

7-Take the dough and flatten it with a baker’s roll. Fold it once and flatten a little. Trim the edges to get a neat square and trace a tic-tac-toe or other design with a knife.

8-Brush with the garlic mixture.

9-Place in a 250 degrees C. (475 degrees F.) oven for about 10 minutes.

SERVING

- Wait until it cools down a little before cutting it.

- I just like to serve it with a salad or soup.

- You can make it even tastier by adding some Parmigiano shavings a few minutes before taking it out of the oven.

cauliflower purée

2010-09-06T17:28:00.000+02:00

"Brassica Botryfis" (Cauliflower) - 1820-1822

From "Icones Plantarum" by Ferdinand Vietz

Simple and good and pretty too.

INGREDIENTS FOR TWO SERVINGS

- Half a large cauliflower – or about a pound of cauliflower florets

- One cup of milk

- Four garlic cloves – smashed in a mortar

- Some olive oil

- Salt & pepper to taste

PREPARATION

1-In a large pan, place some water with a little bit of salt and bring to a boil. Place the cauliflower and leave it until it is soft. Drain well and place in a large bowl.

2-In a pan, bring the milk and the garlic cloves to a simmer and let it do so for about 15 minutes. Do not let it boil.

3-Mash the cauliflower until smooth.

4-Mix the cauliflower with the milk and add a little bit of olive oil and salt & pepper.

SERVING

- Serve hot as a side dish.

- Good with a few shavings of Parmigiano on top and some chopped herbs like thyme or marjoram.

shrimp, avocado & mango salad

2010-09-03T17:30:00.000+02:00

"Dendrobium Atroviolaceum" - 1885-1894

From Linden Orchid Prints

Simple and beautiful! The honey gives a distinctive taste.

INGREDIENTS FOR FOUR SERVINGS

- Eight large shrimps – cooked and peeled

- Two large avocados – well done, peeled and cut lengthwise

- Two large mangos – well done, peeled and cut lengthwise

- Salt – di mare or kosher

- Olive oil

- The juice of one lemon

- One soup spoon of high quality honey

PREPARATION

1-In a large plate or in individual bowls, place the shrimps, a few slices of avocado and mango.

2-Grind a little bit of salt on top.

3-On a separate bowl, mix the olive oil with the lemon juice and honey. Measure the olive oil to your liking. One and a half tablespoon should do it.

4-Cover the shrimps with the sauce.

SERVING

- Make sure you put the sauce is prepared the very last minute and placed on the shrimp just before serving.

- Excellent as an appetizer.

confit de ratatouille

2010-09-01T18:15:00.001+02:00

"Geranicea" - 1849

From "Elizabeth Twining Botanical Prints"

A delicious way to welcome September! This sweetened ratatouille, eggplant mix, is really good and so easy to make!

INGREDIENTS

- Two cloves of garlic – smashed in a mortar

- One onion – finely chopped

- Two medium zucchinis – peeled and diced

- Two large bell peppers – nice if one is yellow and the other one red – washed and the inside cleaned, also diced

- Three medium aubergines (eggplants) – peeled and diced

- Tomato puree – best if freshly made (just place the tomatoes with the skin in boiling water for 15 minutes, peel and smash)

- Fresh herbs – finely chopped. Best are thyme and laurel leaves.

- Salt & pepper to taste

- One tablespoon of brown sugar

PREPARATION

1-In a large pan with some olive oil, place the garlic and the onions and let them cook until the onions wilt.

2-Then add one by one: the zucchini, bell peppers and aubergines. Mix well in between. Cook for about 10 minutes.

3-In the meantime, place the tomato puree in a small pan. Add one tablespoon of brown sugar and let it cook until it becomes a little bit thick (or most of the excess water has evaporated).

4-In the large pan, add the tomato puree, the salt & pepper and the herbs. Mix well. Let it cook for at least two hours on very low fire. Add water if you feel it is drying (this may be the case if you can’t set the fire “very” low).

SERVING

- You can let it cook for up to four hours or even more on very low fire. The more you cook it the more “confit” or “sweet” it will become.
- Serve as a topping with toast for appetizers, or with pasta, or as a side dish warm.

tofu with green beans & peppers

2010-08-28T17:20:00.000+02:00

"Consequa's Wistaria" - 1834

From "Paxton Magazine Botany"

A delicious and easy recipe from Japan. It is really pretty too!

INGREDIENTS

- One pack of firm tofu well drained and cut in slices

- A little bit of wheat or potato flour

- One cup of green beans – well washed and with the ends cut off

- One small bell pepper – well washed, the inside cleaned and cut in strips (chose the color you want – I like to use yellow to liven up the dish!)

- One inch of fresh ginger root – smashed in a mortar

- Two tablespoon of sesame seeds

- One teaspoon of sesame oil

- Two teaspoons on olive oil

- Two teaspoons of Soya sauce

PREPARATION

1-Coat the Tofu slices with the flour and a tablespoon of sesame seeds and fry lightly.

2-In a deep pan, place the sesame and olive oils. When hot, add the ginger and fry for a few minutes. Add the green beans and pepper and fry until they get tender (without burning them).

3-Add the sesame seeds and the Soya sauce and mix.

SERVING

- Place the Tofu slices on a plate and top with the green beans and bell pepper.

- Place some hot sauce on the side for the guests’ convenience.

gratin de fraise & melon

2010-08-24T09:51:00.000+02:00

"Sieger Strawberry" - ca. 1907

From "Deutschland Obstrorher"

Simply delicious and so nice in color!

INGREDIENTS FOR FOUR SERVINGS

- About a pound of fresh strawberries

- One “orange” melon – you can use any kind of melon.

- Two egg yolks

- Three quarters of a cup (about 15 cl) of heavy cream

- One third of a cup (about 60 gr) of sugar

- One teaspoon of vanilla extract

PREPARATION

- Wash, dry in a towel then cut in half the strawberries.

- Peel and take out the seeds from the melon, then cut in slices about half an inch thick.

- If you feel that the fruits are very watery, just place them in a large tray in the middle of a medium hot oven for about 10 minutes.

- Whisk the egg yolks and add the sugar. Mix until getting an even consistency of a light color. Add the cream and mix slowly.

- Butter small baking dishes or a large one while preheating the oven’s broiler.

- Arrange slices of melon at the bottom of each dish and place a few half strawberries on top. Pour the egg mixture on top. Add a few strawberries on top.

- Place under the broiler until it gets a golden color.

SERVE

- Serve hot –as soon as it comes out of the oven. You can decorate with fresh strawberries and a few mint leaves.

- Excellent with fruit or vanilla gelatto!

adas salatası – lentil salad from turkey

2010-08-19T17:36:00.001+02:00

"Tulips" - 18th. c.

From "Johann Weinmann Botanical Prints"

Lovely in color and really delicious as an appetizer or main course.

INGREDIENTS FOR FOUR GENEROUS SERVINGS

- Two cups of lentils – washed

- One onion – finely chopped

- Three cloves of garlic – smashed in a mortar

- Three teaspoons of ground cumin

- The juice of one lemon

- Salt and black pepper – to taste

- Fresh mint and coriander – minced

- Two tomatoes – sliced

- Pitted black olives – to taste (optional)

- Two hard boiled eggs – sliced (optional)

- Crumbled Fetta cheese – to taste (optional)

- Olive oil – for cooking (one tablespoon) and for the sauce (one quarter of a cup)

PREPARATION

1- Cook the lentils in water. When they are done, rinse with cold water, drain well and place in a bowl.

2- In a small pan, put a little bit of olive oil. Cook the garlic with the ground cumin. When it starts to sizzle, add the onions until they wilt.

3- In a small bowl, mix olive oil with the lemon juice and freshly ground black pepper. Make sure it becomes a homogenous liquid.

4- Place the lentils in a large bowl and mix with the cooked garlic and onions, the lemon sauce and the chopped fresh mint and coriander. Set aside for at least 20 minutes.

SERVING

- Place the lentils in a shallow dish and top with the tomato slices, egg slices, black olives and crumble Fetta.

tomato sauce for just about anything

2010-08-17T10:19:00.000+02:00

"Rooting Fuchsia" - 1815

from "Edwards Botanical Register"

This is a very easy and very pretty tomato sauce, inspired by a Turkish/Middle Eastern recipe. You can use it for just about anything: pasta, with meat, as a side dish, topped with eggs and cheese (or just eggs), for breakfast with olives and fresh bread, and more. It keeps very well in the fridge.

INGREDIENTS

- Six tomatoes – washed and roughly cut in medium cubes

- Six garlic cloves – crushed in a mortar

- One small onion – diced

- Cilantro to taste – finely chopped

- Salt & pepper to taste

- One tablespoon of flour

- One tablespoon of water

- Olive oil for cooking

PREPARATION

1- Heat up the oil and place the garlic. When it starts to sizzle add the onions. Cook until they wilt (become a bit transparent).

2- Then add all the other ingredients. Leave on medium heat until the water at the bottom starts to boil.

3- Lower the heat and cover. Let it cook for about 20 minutes, mixing it regularly. If it starts to stick to the pan just add a teaspoon of water or two.

SERVING

- Add hot chili peppers during cooking if you want, but it may limit the sauce's use, so best if they are added when heating up the sauce or on the side.

cold roasted bell pepper soup

2010-08-14T17:58:00.000+02:00

"Quito Passion Flower" (passiflora tacsonia) - 19 c.

by Walter Hood Fitch

INGREDIENTS FOR FOUR GENEROUS SERVINGS

- Six bell peppers - color of your choice

- Two cloves of garlic – smashed in a mortar

- Half a red onion – chopped

- Chile peppers, such as chile serrano – to taste

- One cup of soup stock – vegetable or chicken

- One quarter cup of fresh squeezed orange juice

- A little bit of high quality olive oil

- Salt & pepper to taste

- One cup of tomatoes – seeded and diced very small

- Some cilantro – chopped very finely

- A little bit of lemon grated peel

PREPARATION

1- Roast the bell peppers as per the recipe.

2- In a large pan, put a few drops of oil and roast the garlic.

3- Then add all the ingredients except the last three. Bring a rapid boil.

4- Let it cool a little and liquefy in a blender.

5- Place in the fridge until it is nice and cold.

SERVING

- Place some diced tomatoes at the bottom of each bowl. Serve the soup then sprinkle with some cilantro and grated lemon peel.

- If you are serving it in a large bowl, place the diced tomatoes, cilantro and grated lemon peel in small bowls so guests may decorate their plates.

- Serve with fresh bread.

dates with eggs

2010-08-12T17:27:00.000+02:00

"Queen & Date Palms" - 1790

From "Bertuch Antique Prints"

To welcome the month of Ramadan, here is a traditional breakfast recipe from Morocco. It is also eaten at “suhur” which is the meal taken very early in the morning just before the sun comes out. It is truly delicious!

INGREDIENTS FOR ONE SERVING

- Five dates – without the pits and cut lengthwise

- Two eggs

- Salt & cumin

PREPARATION

1- Put a little bit of olive oil in a non-stick frying pan. When it is warm, add the dates. Let them cook slowly for about 10 minutes or until you see they kind of “melt” and become more “honey like”.

2- Break the two eggs on top of the dates and cover. Cook until they are done to your taste. You can also scramble them if you prefer.

SERVING

- Add salt and cumin on top just before serving.

- Serve as soon as it is done with fresh bread.

fried tofu

2010-08-09T17:30:00.000+02:00

"May Shoesmith Chysanthemum" by Fionna McKinnon

I have tried many “fried tofu” recipes, and no matter how hard I have tried to vary the batter, they always come out too oily and worse yet, tasting of oil. This recipe however, a little borrowed and a little imagination, is simple as can be and I have to admit the fried tofu came out rather good. The trick is that the sesame seeds will soak up a lot of the oil, and many will remain in the pan, leaving the tofu strips all the more “light” and not tasting of oil.

INGREDIENTS

- One standard pack of firm tofu

- Two tablespoons of flour

- Two and half tablespoons of sesame seeds

- Olive oil for frying

PREPARATION

1- Let the tofu drain for at least one hour to make sure it is firm and dry.

2- In a bowl, mix the flour with the sesame seeds.

3- Put some olive oil for frying. Make sure it is hot but not too hot (if there are any fumes you will have to use new oil).

4- Cut the tofu in thick one-inch long strips. Dip each strip gently in the flour and sesame seeds mix. And place in the oil to fry.

5- Repeat making sure the strips are well coated, do not let them touch each other in the pan. Fry for about 5 minutes on each side and take out on a draining tray once it has a nice golden color.

SERVING

- Eat as soon as it has cooled a little.

- Serve with Soya sauce or any sauce you would like.

- It is also very good cold with a salad and a sweet & sour sauce.

parmigiano zucchini bread

2010-08-05T16:21:00.000+02:00

"Cactus Night Flower" by Jenny Philips

This is really good and perfect for a summer menu with salads and pasta, or a light cold soup. It is also a delicious alternative to the “salty little carrot cake”.

INGREDIENTS

- One and a half cups of shredded raw zucchini

- Three eggs

- A quarter cup of high olive oil

- One and half cups of flour

- One teaspoon of baking powder

- Salt & pepper

- Half a cup of shredded high quality Parmigiano

- A little bit of milk

PREPARATION

1- Wash the zucchini, shred with the skin then press it with your hand in a towel to make sure you remove any excess water.

2- In a large bowl, beat the eggs then blend in the oil.

3- Add the flour, baking powder, salt & pepper. Mix well until getting an even consistency.

4- Blend in the shredded zucchini then the Parmigiano.

5- Brush the top with a little bit of milk to help it get a nice golden color as it cooks.

6- Place in a prepared baking pan, and cook for about 35 minutes at 180 degrees C. (350 degrees F.).

SERVING

- Take out of the pan when it has cooled a little.

- Serve at room temperature.

chickpeas & zucchini with couscous

2010-08-03T17:23:00.000+02:00

"Nelumbo Lutea" by Beverly Allen

While this may not seem appropriate for summer, it is actually rather good when served cold. And you may come back to it when frost is appearing on the windowsill!

INGREDIENTS FOR FOUR SERVINGS

- One kg of chick-peas – I prefer to use non-canned and uncooked chickpeas. But if your time is limited, the canned and cooked variety is rather practical.

- A few garlic cloves– smashed in a mortar

- An inch of fresh ginger root – smashed in a mortar

- Two teaspoons of cumin

- Salt & pepper to taste

- Two onions – finely sliced

- Four zucchinis – washed, peeled and cut in small sticks

- A generous amount of coriander – washed and finely chopped

- Couscous for four persons

- Two hands full of golden raisins – washed and dried

- Olive oil to cook

- Non-salted butter for the Couscous

PREPARATION

1- Soak the chickpeas over night.

2- In a large pan, put a little bit of olive oil. When it is hot, place the garlic, ginger and cumin and cook for about three minutes. Add the onions and cook until they wilt.

3- Add the chickpeas, coriander, salt & pepper and cover with water. Cook until the chickpeas are soft. (This can take up to two hours if you do not use a pressure cooker)

4- Add the zucchini and continue cooking while stirring gently until they become transparent.

5- In the meantime cook the Couscous –see instructions on the box. Add the raisins at the very beginning. In the last few minutes, add a little bit of butter and let the Couscous “fluff up”.

SERVING

- Whether served cold or hot, place the Couscous in a large deep plate and top with the chickpeas mix. Garnish with some fresh coriander.

- Excellent when accompanied with a hot chili peppers based sauce such as Harissa (Tunisia), Chile Chipotle (Mexico) or a good Hachar (Pickles, India).

cold vietnamese spring rolls

2010-07-27T17:49:00.001+02:00

"Vellozia Viscosa" - 1787

from Curtis Botanical Magazine

This is simply delicious and exquisite for these summer days! And accompanied with a spicy peanut sauce, even better!

INGREDIENTS FOR 12 ROLLS

- 12 rice paper leaves

- Six fresh Shitake mushrooms

- One tablespoon of sesame oil

- Two carrots – cut in thin strips

- Two cucumbers – seedless and cut in thin strips

- Four green onions or scallions – sliced very thin

- One cup of bean sprouts

- A generous amount of fresh mint and cilantro – chopped

- 12 fresh lettuce leaves

PREPARATION OF THE ROLLS

1- Toss all the ingredients except the rice paper, the cucumber and the lettuce leaves in a large bowl. Let it stand for at least 20 minutes.

2- Add the cucumbers and toss again. (you do not want to place the cucumber before since they let out a lot of water)

3- Open one rice paper leaf, dip in cold water (see instructions on the package as some call for dipping it in warm water), remove excess water and lay flat.

4- Place a lettuce leaf flat on top then some of the mix at the center of the leaf.

5- Fold starting from the sides towards the middle and tuck the ends in.

INGREDIENTS FOR THE SPICY PEANUT SAUCE

- One quarter cup of rice vinegar – you can use other kind of vinegar as long as it is not balsamic

- One tablespoon of Soya sauce

- One tablespoon of Vietnamese fish sauce (optional)

- Two tablespoons of water

- Two cloves of garlic – crushed in a mortar

- Two teaspoons of chili paste – or two small hot peppers seedless and finely chopped

- One teaspoon of sugar

- One tablespoon of roasted peanuts, finely chopped – you can replace it with two tablespoons of peanut butter

- Some fresh cilantro

PREPARATION OF THE SAUCE

1- Mix all the ingredients and keep at the bottom of the fridge covered until ready to serve.

2- Sprinkle with some fresh cilantro just before serving.

SERVING

- Cut the rolls in two in a diagonal cut and place a little but of cilantro and mint on top, with some peanut sauce in the center as decoration.