Carrot Cake

The Carrot Story:

A long.. long time ago… even before the time when Animals spoke!...( this is a kabyle way to introduce a story that happened in old days!)
Vegetables spoke…
They (vegetables) held a big conference to decide whether carrots were Vegetables or Fruits.. Some argued that it was a root, so it is a parsnip cousin hence vegetables, others argued that it is orange in colour and sweet in taste, so it had to be a fruit.
Poor carrot lived miserably just because it never knew what it was.
Nowadays the fellow becomes so popular and so liberated that it could act as it wills… Good for everything. Raw or cooked, sweet or savour, fruit or vegetable.
The problem is..many other vegetables tried to do the same thing! Can you imagine a cake made out of onion! Or pepper!!!! Even sweet pepper!!!?
Well they use chilli in chocolate you could argue!!
Are there rules of when it works and when it does not work???
Long went the days when I was 20 and everything seemed clear cut for me.
Aghh… Everything is so confusing nowadays!!!  

Recipe:

Ingredients

3 eggs

175 gr brown sugar

175 gr flour (1/2 plain flour,1/2 wholemeal)

150 gr margarine

4 medium carrots grated

zestof 1 orange

1 ½ Tbs baking powder

75 grs roughly chopped walnuts

½ tsp cinnamon

½ tsp nutmeg

½ tsp cardamom powder

for the icing

100 grs softened butter

50 grs icing sugar

2Tbs soft cheese

1tsp Vanilla paste

Method

Mix eggs and margarine with an electric hand mixer until softened, add eggs one by one alternating with 1tbs of flour at each time.

Add the spices, carrots, walnut and the remaining flour, baking powder and fold gently with a spatula.

Pour into a tin and cook in a medium oven for 45mins, or check with a skewer after 30 mins to ensure it comes out clean. Cool.

Mix butter with icing sugar and 2Tbs of soft cheese flavour with vanilla and spread on the cake.

Dolma Carotte

Stuffed Carrots
I just spoke to my sister in Algeria and she says she is trying to follow my blog but she does not understand English so I promised to reduce the r’s in this dish double the t’s and add silent e’s hence the French “carotte”.

Any way, we had a good discussion about life and culture. Her views were that anytime someone tries to do something “out of the ordinary or the usual…He is soon seen as the “Ugly duckling!” even if what he does is legal, right and in fact better than the “usual” in many aspects!

Well I said: “A dolma carotte” is not a “usual” in the Algerian cuisine, yet it looks and tastes good!”  And to shock the “Usuals!” I will serve it with Couscous!!!!

Ingredients

5-6 big carrots cut into halves and hollowed (see stuffed courgette recipe)

1smallonion finely chopped

3 gloves garlic

300gr mince meat (used beef..Healthier!)

1tsp black pepper

1tsp cumin

1tsp cinnamon

1tbs paprika

1tbs Tomato puree

1 egg yolk

2tbs finely chopped parsley

salt

2 Cups pre-soaked  chick peas

2tbs olive oil

Method;

First prepare your sauce

Heat the oil in a large pan, add onion and fry until translucent, add ½ tsp cumin,1/2 tsp cinnamon , ½ black pepper, half the garlic quantity.

Add around 3-4 cups  water, tomato paste, paprika and chick peas. Let it simmer while preparing your carrots.

Prepare the stuffing by mixing the mince, the remaining of the spices and the egg yolk. Season

Stuff the carrots and add them to the sauce. Simmer until cooked, checking the liquid level and seasoning. Any remaining stuffing will be rolled into small balls.

Once cooked, sprinkle with parsley.

Serve with bread or if you are Algerian and adventurous…serve with couscous!

Les crepes de dimanche!

Les crepes de Dimanche

Never undermine simple dishes.

Les crepes may be the first dishes girls and boys as young as 7-8 could make, but with small efforts they could be turned into a glamorous dessert that can impress your guest.

Flambéed crepes suzette are always served with pride in Michelin Restaurants in France.

My crepes are always served with love on Sunday morning.

Making crepes creates a special ambiance at home. It is a family activity…All my kids would have their turn to try and flip the pancakes…

As for serving them, I keep a largely open mind.

Chocolate, nuts and orange is my favourite combination.

Ingredients

For the pancakes

1 Cup flour

1 ½ Cup Water

½ Cup milk

1 egg

¼ tsp Baking powder

1 Tbs oil

pinch of salt

1 tsp

For the orange syrup

1 orange cut into circles

1 cup sugar

2 cups water

For the filling

Nutella (No measure! It depends how careful you try to be with your diet!!)

Nuts crushed and roasted

Method

Mix all the ingredients for the crepes and leave aside

Boil the orange circles in water and sugar

Cook your crepes by pouring a ladle full of the batter into a hot, oiled crepes pan.

Swivel the pan to cover all its surface with the batter t(The thinner the pancakes, the better)

Cook both sides by flipping the pancake and reserve while you cook the next pancake.

To serve

In each crepe, spread around 1 Tbs of Nutella, sprinkle some nuts and fold twice (as per picture)

Arrange the cooked oranges and pour the very hot syrup over it.

Do not need to flambé …. The flames will fill the eyes at the sight of the dish!!

Ca3ke

 Ca3ke

No, it is not a mistake; the number 3 is there to replace an Arabic alphabet that does not exist in English. How do I explain it ? it is close to the A because, like the A its sound comes out from the throat it also sounds like the noise you do when you try to clear your throat when you have “a frog in your throat”…!

Any way no need to clear your throat, my ca3kes are so full of goodness and flavours I promise the frogs will never get their way in!!!!???

In Algerian when you clear your throat , it is a sign of wanting something.

Recipe

2 eggs

¾ cup castor sugar

1 cup oil

1tsp vanilla paste

1Tbs Nigella seeds (also known as black onion seeds)

1Tbs fennel seeds

1Tbs Sesame seeds

1Tbs Baking powder

½ cup mixed chopped nuts( I roasted mine for extra flavour!)

Flour (I do not have an exact measure but read the method and you will understand)

Method

Beat the egg whites with a pinch of salt untilstiff, add thesugar while beating with the whisk.

Fold in the egg yolks, all the seeds and vanilla.

Add the oil. Fold in the sifted flour 1 tablespoon at a time until the mixture turns  into a dough that is not sticky but still soft and pliable. Divide the dough into 24 pieces roll each piece into a stripwhich you would form into a circle.

Brush with the extra egg yolk and sprinkle with sugar.

Bake in a medium oven (Fan 170) until golden brown.

These ca3kes could keep up to a month in an air tight container.

Yes…no need to clear your throat!.

Dolma, Algerian Stuffed courgette

Recipe:

5-6 courgettes hollowed (peel the courgettes cut into two or three pieces depending of the length, scoop out the inside using a small teaspoon or a sharp small knife. Sprinkle the courgette with sea salt and leave it aside while preparing the sauce

For the sauce:

4-5 pieces of meat with bones (For a healthier option use beef)

1 medium onion diced finely

1Tbs butter

1Tbs oil

200gr parboiled chick peas

3Tbs finely chopped parsley

½ tsp black pepper

½ tsp cinnamon

Water

For the stuffing

300gr mince (I use beef mince as a healthy option)

2Tbs rice

½ tsp black pepper

½ tsp cinnamon

1 egg

Salt

Method:

In a large pan heat up the butter and oil add the onion and meat, fry until browned, add spices,1 Tbs parsley and season.

Pour in enough hot water to cover the meat, add the chick peas, reduce the heat and simmer.

Meanwhile wash the courgettes to get rid of the extra salt.

In a bowl mix the mince, spices, rice,1Tbs of parsley and the egg mix well and fill in the hallowed courgettes.

Add the courgettes to the sauce and let it simmer until cooked and the sauce reduced. If you have small children who insist to only eat potatoes you can either stuff small potatoes the same way you did for the courgettes or just slice 2-3 potatoes and add them to your dish. Decorate with the remaining parsley and serve warm with French baguette…. Home made baguettes made with wholemeal flour (Recipe will be published soon!).

Enjoy without a tiny feeling of guilt

Sushi

SUSHI
The first time I saw Sushi  I was really attracted to the way it looked. It was different from any kind of food I’d ever seen before..but I could not eat it.. I just couldn’t entertain the idea of raw fish…and seaweeds..until I read an article about it and discovered that what we see in the market nowadays is an adopted western style to suit the western taste…and it is not the real stuff..Then the mystery vanished and I decided to make it…My next plan is to twist it! So watch out for the Algerian SUSHI!!

Recipe

Ingredients

1cup Sushi rice, bolied in salted water, cooled and then mixed with ½ cup rice vinegar and 2Tbs sugar

3 sheets of Nori sheet (Seaweed) (Use 2 for the Maki and 2 halves for the californian sushi)

Sliced vegetables(cucumber, carrot, avocado, chives..or any of 

your preferred veggies) I do not want to be prescriptive, just experiment.

Prawns

1Tbs Wasabi to use as a sealant (I did not have any so I used mustard!!)

1Tbs Sesame seeds

1Tbs black sesame seeds

You will also need a Sushi mat

Some water in a bowl: to put in your hand while handling the sticky rice

For the Maki (The Spiral Sushis rolled in the Nori….)

Lay out a Nori sheet on the Sushi mat

Dip your hands in the water and take enough rice to lay on top of the Nori, add your favourite stuffing and roll (see picture)

To cut the Sushi use a very sharp knife

For the Californian style Sushi( The inside out Makis!!): 

Use half a sheet of Nori, lay it on a mat, lay the rice on top and press gently.

Turn upside down onto a second Sushi mat, put the stuffing you likeon the Nori (I used the carrots, avocado and chives), roll and sprinkle sesame seeds all around it. Always keep your hands wet when handling the rice.

Cut and serve with Soy sauce.

:

Penne with Algerian flavours!

Penne with Algerian flavour

That is what I call a dinner express. It’s easy yet my guests and my children still find it impressive.

The secret for good pasta is to know exactly when it is cooked and serve immediately.

If it is overcooked and mushy, it looses its taste. If it is undercooked it will be too dry and unable to suck the accompanying sauce.

Basically the pasta should never wait on the table. Get your family/guests around the table while it is still cooking and let them wait for it. It is worth it!

The sauce for this pasta is a slightly twisted Algerian “Mtewem”. The peas add bright color to the dish.Red, Green and White remind us of the Italian/Algerian flag .

What about the sweet corn? Well….I don’t know…It just seems to be a right thing to add… 

 Recipe

Ingredient

400g mince

8 cloves of garlic

½ tsp cumin

½ tsp coriander

½ tsp cinnamon

1Tbs finely chopped parsley

Salt

Black pepper

2 fresh tomatoes peeled and crushed

1Tbs Tomato puree

2Tbs olive oil

1 cup peas

½ cup sweetcorn

600g Penne Pasta

Olive oil

Method:

Prepare the sauce

Mix the crushed garlic with all the spices and parsley.

Add a third of this mixture to the mince. Add a pinch of salt, knead and form small balls (size of a shelled almond). Set aside.

In a pan over medium heat pour the olive oil and for few seconds fry the remaining of the garlic mixture. Add the crushed tomatoes, tomato puree and around 3 cups water. Season. Put in the meat balls, the peas and the sweetcorn. Adjust seasoning and simmer.

Boil the pasta in salted water for around 10-12 mins (check it to get it right)

Once cooked, drain, put  in a big bowl and drizzle some olive oil over it and mix.

Serve topped with the sauce and cheese (Parmesan, Cheddar or my favourite: Gruyere)

Curried Trout in vegetable bed

Curried trout       

L’habit ne fait pas le moine…

Don’t judge a book by its cover !!!

So please don’t judge my trout just because I left the skins and the heads on… this fish is actually boneless!.

Yes it is!…

Well I like to present the fish as a whole.. it looks beautiful, and fresh! However when I have dinner with my family I hate spending time checking and removing bones from my youngest children’s plates.

I like to enjoy food with them and I like to have my food warm.

So I cut my fish lengthwise, boned it, marinated it and put it back together. It looks whole again.

When I serve it, I just lift the head, the skin comes off easily and a good clean fillet reveals itself!

Recipe

Ingredients

Three big trout

750 g frozen mixed vegetables… oops! Frozen!... well I made sure I had fresh fish!!!!!

1 onion

4 cloves of garlic

1tsp ginger

1tsp cumin

1tsp coriander

1tsp turmeric

1Tbs Garam massala

½ tsp chilli

¼ cup of oil

Juice of ½ lemon

salt

Method

Prepare the fish as explained in the introduction

Mix all the spices and divide into two portions

Mix one portion with the lemon juice, season and marinate the fish. Cook in a moderate oven covered with foil.

In a pan, fry the onion until browned, add the garlic mixture then the vegetables and a little water and simmer to cook and reduce the liquid. Season.

Once the fish is cooked add the juices released from it to your vegetables and simmer for few more minutes.

Serve as per the picture and sprinkle with fresh coriander (I did not have any!!!)

Upside Down Enchilada Bake

If you cannot get somebody’s good idea as a whole, try to get the gist of it. With a bit of imagination and a good thinking process, you can either figure it out or make up a new one…

Yesterday I bought all the ingredients to make Enchiladas.... all but one. I forgot  one of the main ingredients...chicken breast!

All I had at home were chicken drumsticks. No meat, no fish or prawns (which are surprisingly good in enchiladas) nothing. So I decided to go for vegetarian enchiladas... well not really, the stuffing was vegetarian but the topping wasn't. I turned it into a drumstick decorated enchilada pie. It looked impressive ... It tasted good!

Recipe

Ingredients

10 tortillas (I used wholemeal ones)

3 big onions sliced

4 coloured peppers(1 of each colour) sliced

4 cloves of garlic

1 tin plumb tomato mashed

¼ cup olive oil

1tsp paprika

½ tsp chilli powder

1 tsp cumin

¼ tsp grated nutmeg

1 tsp coriander powder

¼ tsp mustard powder

¼ cup sunflower oil

Salt

 8 pieces chicken drumsticks

Grated cheddar cheese

Method

Start by mixing all the spices, crushed garlic and olive oil divide thismixture into two portions

Sprinkle salt on the drumsticks and marinate in 1 portion of spice mixture for 15 mins minimum

In a large pan, heat the oil and fry the chicken until brown. Remove from the pan and reserve.

In the same pan fry the onion for 4 mins, add pepper, salt and fry for few extra mins or until soft, add the crushed tomatoes and the spice mixture.

 Reduce the heat, place the chicken in the pan, cover and let it simmer.

Once cooked remove the chicken and place in a large round oiled baking tin.

Put one tortilla bread flat to cover the chicken.

 Layer with 3 Tbs of the stuffing.

Stuff and roll the rest of the tortillas and place in the tin.

Pour the remaining sauce on the top.

Bake in a medium heat oven for at least ½ hour.

Remove the baking tin and place a large serving plate on top of it. Turn it upside down to release the pie.

Sprinkle grated cheese while still hot.

Serve warm.

Stuffed Peppers and Onions

My grandmother “Yayya” who passed away few years ago (May Allah

bless her soul) lived in a village. My mother told me so many stories

about how brave she was. The image I had of her was:  petite, old

but very soft hearted. My mother told me how she captured and killed

snakes when they appeared in the neighbourhood. “ Young men looked

“dry”( an expression meaning they go white!) at the sight of the snakes!” she says, “but Yayya has always been calm.” I saw her killing a snake once while on holiday in the village. Yayya was old but brave, intelligent and full of experience.

My son saw the picture of my stuffed peppers and he said:” They look

wrinkly!”. I said “They are mature, soft and juicy. They are full of flavour!” 

 Recipe:

4-5 coloured peppers

Olive oil

2 cups rice (use your favouriterice)

400g mince (I used beef)

1 small onion diced finely

A mixture of spices including ½ tsp cinnamon +1 tsp coriander + ½

tsp sumac+ ½ tsp black pepper

1 Tbs finely cut parsley

1 Tbs finely cut coriander

1 medium courgette

2 medium potatoes

1-2cupsof chicken stock

Juice of 1/2 lemon

1extra onion with layers separated with care and reserved complete and uncut.

Method: 

Choose a tin for cooking the peppers and decide on the number of peppers by fitting them standing tightly in it.

Take out the peppers, dry them, cut out the tops which we will use as lids Sprinkle with salt and brush them with olive oil.

Cook in the oven standing (they just need to be half cooked)

Meanwhile prepare the stuffing:

Half-cook the rice in salted boiling water

Fry the mince with onion in a frying pan add the herbes and the spices reserving around ½ tsp.

Grate the courgette.

Mix the three ingredients in a bowl, adjust the seasoning and fill the peppers. If you have left over stuffing, fill the onion wraps.

Brush your tin with oil.

Cut the potatoes into round slices and cover the base of the tin.

Place your peppers and onions standing on the potato slices.

Add the chicken stock and lemon juice.

Cook in a medium oven for 45min

Enjoy!

Djwaz Curry

Djwaz Curry

I have got a story for you today…

Long ago a mixed newly wed couple (an Asian and an Algerian) had this conversation.

“What is it we ate yesterday at your mums?”

“Djwaz! it is a type of stew, you know, similar to your curry. It’s nice isn’t it?”

“Well, I wouldn’t say it is better than curry. In fact, I would say it needs more spices”

“ What do you mean? I found the curry over spiced and unhealthy!” She says.

“Excuse me, the curry is the best food ever”.. and then they fought and argued until they came up with this dish that looks as nice as a curry and is as healthy as a djwaz. Spicier than djwaz and milder than curry and  then the couple lived happily ever after…well not really! as they always argued on how they should call their new dish. Curry Djwaz or Djwaz Curry…and then they argued and fought for ever…Silly!!!!

Ingredients

3 onions sliced

2 peppers sliced

4 medium potatoes

500 g diced beef/lamb

1 can plum tomato

4 cloves garlic crushed

1cup water

1/3 cup mixed vegetable oil and olive oil

1tsp cumin

1tsp coriander

1tsp ginger

1tsp turmeric

1tsp chilli

Plenty of finely cut fresh coriander (around ½ cup)

Salt

Method

Heat the oil in a large pan over medium heat.

Add the onion and fry until browned (it is important that the onions are fried rather than sweat). The oil should reappear at the surface.

Add peppers and fry again until the oil reappears again.

Add crushed tomatoes and garlic, fry again for around 3-4 mins. Add meat and fry. Add seasoning and all the spices .

Again when you see the oil at the surface add water. Simmer.

When the meat is nearly cooked add potatoes and extra water, if necessary to cook the potatoes.

Let it simmer again until the potatoes are soft.

It is tastier if you fry the potatoes in advance and add them to the sauce but then the whole dish will be called Lkbab Curry… but that is another story….

Stuffed Aghroum

Aghroum in Kabyl, Kessra in Algerian and la Galette in French.

Simple but always a delight. This bread is the pride of the Algerian cuisine. I, however  felt that aghroum has always been resistant to changes or progress. I couldn’t understand why so I tried: flavoured aghroum, sweet aghroum and stuffed aghroum. Interesting results! but I found out that not any stuffing goes with aghroum, nor does any flavour (may be it is the Aghroum’s kabyle pride or “ennif” like we say in Algerian) The meat stuffed one has been one of the successful ones so was the peanut and sugar aghroum or orange flavoured aghroum.

Recipe:

For the basic Aghroum

500g semolina (coarse)

100ml oil (In kabylie we use olive oil)

1tbs salt

Water (around 200ml)

For the stuffing

300g mince (I used beef mince)

1 small onion diced

2 cloves of garlic

1 tbs tomato puree

2 tbs parsley

½ tsp cumin

½ tsp coriander

½ tsp black pepper

2 tbs of oil




Method:

Start by making the dough for the bread

Mix all the ingredients; add enough water to form a firm but pliable dough. Knead for around 5 mins. Cover and let it rest.

Prepare the stuffing: fry the onion and mince in a pan with oil until the mince is browned, add seasoning and spices. Add crushed garlic, tomato and a little water and let it cook until all the water is evaporated.

As per the illustration

Divide the dough into 2 balls

Roll out the first part into ½ cm width.

Spread stuffing

Cover with the other rolled dough

Seal the edges by pinching them

Transfer to flat pan under a medium heat

Cook from both side pressing the bread against the pan to brown it.

You could use a kitchen towel to turn the bread and pressing.

I use this piece of wood with a handle 

Les Tartelettes

Les Tartelettes

I am a bit annoyed that I don’t have close up pictures of these tartelettes.

They really look beautiful. So may be this means I should make them again to take more pictures. These were done a few months ago and at that time I often took pictures of the food I cooked (At least since I bought my smart phone!) especially those dishes I connected with feelings.. memories..

I remember when I made these Tartelette, I had friends over and I really wanted them to be happy. At the end of the visit, my friend commented that when she came to my house, she was feeling down missing her parents and the colours of the Tartelettes really cheered her up…

I wanted to make them for myself today but I did not have all the ingredients..


Recipe:
Can I confess that when I cook food I do not, usually measure the ingredients! So, I prefer to wait until I do them again and try to measure. I promise this will be done soon InshaAllah.

Mtewem

I think it’s Nostalgia!

After the Mhajeb from yesterday, I just can’t stop thinking “Algeria”. My mind is there just now.
I called my family again today, they are having a great time without me (mashaAllah!)…I feel jealous!

But I have got my ways to overcome these feelings…or at least I could try…
Mtewem…hmmmm… I can smell Algiers… 

Recipe

Ingredients:

Allow 100g/150g of mince per person if it is a side dish or accompanied by bread, rice or pasta.

500g mince (For a healthier option use beef)

Around 8 cloves of garlic (called tawm in Arabic, hence the name mtawem which translates to “the garlicky”

250g of chick peas soaked overnight

½ tsp cumin

½ tsp coriander

Black pepper

Salt

1 egg

Method:

Put the chick peas in a pot, cover with water and put to cook under low heat.

Crush the garlic and add spices and salt

Divide this mixture into 2 portions.

Add one portion to the chick peas

Add the second portion to the mince and add the egg.

Mix the mince mixture thoroughly and shape into shelled walnut size.

Add to the chick peas and cook for around 45 min or until cooked and the sauce reduced.

Take a deep breath smelling Algiers…See what I mean! Beautiful!